Tuna Salad Sandwich

Tuna salad sandwiches are typically made with canned tuna and mayonnaise—and sometimes chopped pickles, celery, hard-boiled eggs or onion. One of our favorite ways to prepare tuna salad is converting it into an Indian-inspired BLT. Mix the tuna with mayo, curry powder, celery and red onion before spooning it onto sourdough toast; top it with thickly cut bacon, sliced tomato and crunchy iceberg lettuce. If you're not big on mayonnaise, try using white wine vinegar and olive oil instead; toss the tuna with tarragon, diced fennel and cucumber, and serve it on pita bread for a hearty lunch. Find these recipes and more in Food & Wine's guide to tuna salad sandwiches.

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Tuna Melts with Pickled Chicories
Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats.
Fresh Tuna Salad with Avocado
Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend Paul Bertolli, the former chef at Oliveto's in nearby Oakland. McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini. More Recipes With Avocado