Tuna Sandwiches in a Snap!

Tuna sandwiches are a blessing in disguise: quick to make and very filling. It can be enjoyed at home, work, school, on-the-go or even just when your stomach starts growling. However, not everyone is a fan of tuna but I guarantee that this recipe will make even the most picky eaters ask for more.

Tuna sandwiches are very adaptable. It can be tailored to various dietary needs, such as incorporating whole-grain or gluten-free bread for those seeking healthier options. You can get creative with this recipe by adding avocado, tomato, lettuce, and even spicy sauces or leave it plain. No matter what you add to it, making tuna sandwiches at home is one of the easiest, most satisfying meals you can whip up from ingredients you already have in your pantry!

My preference is canned peri peri tuna packed in water. Make sure to drain the water well, so that the mixture does not become runny. After I cut open the lid, I press the lid against the tuna and tilt the can to drain all the liquid out over a sink. If using canned tuna packed in oil, you will need to decrease the amount of mayonnaise. 

Looking for healthy alternatives to mayonnaise?

Simply replace mayonnaise with regular or Greek yogurt or mash up an avocado or even better use hummus.

Wanting to boost up your protein?

Add chopped up boiled egg or add cottage cheese (in place of mayonnaise).

Another great variation includes toasting the bread. Apply butter on both sides of your bread and brown it on a skillet until it becomes crunchy. Then add in your filling. This is my preferred way because adding in the filling to the sandwich and then toasting it can cause the filling to fall out when flipping.

Tuna sandwiches taste best when eaten fresh. The filling can be made a few hours ahead and refrigerated until needed. Since this has fish and mayonnaise in it, don’t leave it sitting on the countertop for too long at room temperature; always keep it refrigerated.