Classic Tuna Salad Sandwiches with Honey Dijon Salad

There’s something deeply satisfying about a classic tuna sandwich-simple, quick and always delicious. This version layers creamy tuna salad with crunchy celery and tangy pickle between slices of toasted sourdough bread. It’s a lunchtime staple that never disappoints.

Alongside the sandwich, we’ve included a fresh baby lettuce salad dressed with a sweet and tangy honey Dijon vinaigrette. The combination of textures and flavors makes for a balanced, light meal that comes together in just 10 minutes. Perfect for a busy weekday or a leisurely weekend lunch.

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Ingredients

0.5 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.25 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 unit Canned TunaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Toast the sourdough bread slices until golden brown.
2. Wash and dry the baby lettuce. Finely dice the celery. Finely chop the pickle. Trim and discard the root end from the lettuce; separate the leaves. Reserve one whole lettuce leaf per sandwich, then chop the remaining leaves into bite-size pieces.
3. Open and drain the canned tuna, squeezing out any excess liquid. In a medium bowl, combine the tuna, diced celery, mayonnaise, a big pinch of salt, pepper and as much chopped pickle as you like. Mix well.
4. In a large bowl, toss the chopped lettuce with the honey Dijon dressing and a drizzle of olive oil until combined. Season with salt and pepper to taste.
5. Arrange half of the toasted bread slices on a cutting board. Spread the tuna mixture evenly over each slice. Top with the reserved whole lettuce leaves and the remaining bread slices. Cut each sandwich in half diagonally.
6. Divide the sandwiches between plates and serve with the honey Dijon salad on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like whole wheat, rye or a crusty roll works well. Adjust toasting time as needed.

How can I make this recipe dairy-free?

The recipe is naturally dairy-free as written. Ensure your mayonnaise and dressing are dairy-free if needed.

Can I prepare the tuna salad ahead of time?

Yes, you can make the tuna salad up to a day in advance and store it in the refrigerator. Assemble sandwiches just before serving to keep the bread from getting soggy.