Perfect Kosher Tuna Salad Sandwich Recipe

A classic tuna salad sandwich made with oil-packed tuna, mayonnaise, celery, lemon juice and a pinch of garlic powder, served on whole grain bread with lettuce and tomato.

Why Oil-Packed Tuna

Tuna packed in oil is richer and moister than water-packed tuna. Drain most of the oil but keep a tablespoon to stir back in, so the salad doesn’t turn dry or chalky. Use just enough mayonnaise to bind it, and add the celery within 24 hours of serving so it stays crisp.

Kosher Notes

Tuna salad is pareve. Use tuna and mayonnaise with a reliable hechsher. If you follow the custom of keeping fish separate from meat, don’t serve it at a meat meal.

Make-Ahead

The tuna salad keeps for 3 days. Assemble sandwiches just before eating. It also works in pita, wraps or over greens.

This classic kosher tuna salad sandwich combines creamy mayonnaise, crisp celery, and quality tuna for the perfect lunch that comes together in minutes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 sandwiches

Course: Main Course

Cuisine: American

Calories: 425

Ingredients Method Notes

Ingredients

  

• 2 cans tuna in oil 5 oz cans, drained but reserve 1 tablespoon oil
• 3 tablespoons mayonnaise
• 2 stalks celery finely diced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt or to taste
• 1/8 teaspoon black pepper freshly ground
• 8 slices bread whole grain or your preference
• 4 leaves lettuce butter lettuce or romaine
• 1 medium tomato sliced, optional

Method

 

1. Drain the tuna cans, reserving 1 tablespoon of the oil. Transfer the tuna to a medium mixing bowl.
2. Add the reserved oil back to the tuna and flake it gently with a fork, breaking up any large chunks but keeping some texture.
3. Dice the celery into small, uniform pieces about 1/4 inch in size. Add to the tuna along with the mayonnaise, lemon juice, garlic powder, salt, and pepper.
4. Mix everything together until well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
5. Toast the bread slices if desired. Divide the tuna salad evenly among 4 slices of bread, spreading it to the edges.
6. Top with lettuce leaves and tomato slices if using. Add the remaining bread slices and press gently.
7. Cut sandwiches in half diagonally and serve immediately, or wrap tightly for later.

Notes

Tuna salad can be made up to 3 days ahead and stored covered in the refrigerator. For best texture, add celery no more than 24 hours before serving. If making ahead, wait to assemble sandwiches until ready to eat to prevent soggy bread. This recipe also works well as a filling for pita pockets, wraps, or served over greens as a salad.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 425

% Daily Value*

Total Fat 22g 28%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 35mg 12%

Sodium 820mg 36%

Dietary Fiber 5g 18%

Total Sugars 4g

Protein 28g 56%

*Percent Daily Values are based on a 2,000 calorie diet.

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