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(1,705)
Comments
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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. 

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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.

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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.

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Ratings

4 out of 5
1,705 user ratings
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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.

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.

HSK

Definitely less mayo and less oil

Leslie Dumont

Capers!

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