Tuna Salad Sandwiches

By Naz Deravian

Updated July 5, 2023

Tuna Salad Sandwiches
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
5 minutes
Rating
4(1,724)
Comments
Read comments

Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 sandwiches  
  • 2(5-ounce) cans tuna in water
  • ¼cup plus 2 tablespoons mayonnaise 
  • ½cup finely chopped sour dill pickles (from 2 small)
  • 1large celery stalk, finely chopped
  • 1green onion, finely chopped
  • ¼cup finely chopped fresh dill or 1 tablespoon dried dill
  • ½cup fresh parsley, finely chopped
  • 3tablespoons lemon juice
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon finely ground black pepper
  • 4ciabatta sandwich rolls, split and lightly toasted
  • Potato chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

412 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 10 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 17 grams protein; 681 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.

  2. Step 2

    Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,724 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Doctor D

For me, tuna is one of the four basic food groups; but use tuna packed in oil and skip adding the bottled oil. More flavor.

Margaret

For as long as I can recall my friend has been topping off her sandwiches with potato chips, a highly underryand understated condiment.

Julia Childless

I am the queen of salt but even I would not add more to canned tuna, which I find exceedingly salty. and when pickles or capers are added, even more so. I use Italian tuna packed in oil, squeeze some of it out with can lid. Look forward to posts on this! It’s kind of a sacred sandwich in the US.

RiverGirl

I adore this tuna salad! I skip the potato chips and bread to keep it a little healthier. It’s high summer here, so I sliced a big, juicy garden tomato and plopped a big dollop of this on top. Sometimes I add crumbled a hard boiled egg if I have one. Excellent light dinner! In regard to the various comments on oil packed vs. water packed tuna, I actually like using high quality tuna packed in water, as I enjoy using different olive oils for this, which slightly changes the flavor profile each time. Also, this gets better after a day in the fridge. Wowza!

Maggie

Love this. It‘s one of my favorite no-cook treats for hot summer days. My only issue with this recipe is the suggested prep time. Most NYT recipes totally underestimate the time that it takes to make them, but this one takes the cake: 5 minutes?!! Come on, whom are you kidding….

Rob-

Recipe calls for too much salt. Next time I’ll reduce salt by half….at least. Hoping it mellows out overnight in the fridge.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.