Tuna Crunch Sandwiches
Updated July 17, 2025
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(5-ounce) can solid white albacore or skipjack tuna (see Tip)
- 1hard-boiled egg, peeled
- 1celery rib, finely minced
- 3tablespoons extra-virgin olive oil (see Tip)
- 2tablespoons finely minced red onion, shallot or scallions
- 2tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
- 2tablespoons mayonnaise, plus more for spreading (see Tip)
- 1tablespoon sweet pickle relish or chopped dill pickles (optional)
- 2teaspoons freshly squeezed lemon juice
- A few large handfuls of hearty potato chips or corn chips (see Tip)
- Salt and black pepper
- 4slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
- 2lettuce leaves, such as iceberg, romaine, green leaf or Bibb
Nutritional analysis per serving (2 servings)
581 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 11 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 26 grams protein; 531 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
- Step 1
Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Step 2
Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste — more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- Step 3
When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
- You can use oil- or water-packed tuna here; as long as the tuna is well drained, either will work just fine. Save the expensive stuff for other recipes. This recipe calls for extra-virgin olive oil, but for a more classic flavor, omit the olive oil and use up to 4 tablespoons of mayonnaise instead. For the chips, Ruffles, Fritos or kettle-style chips work best (especially salt and vinegar flavor), but again, the ideal sandwich uses whatever chips you happen to enjoy or have on hand.
Private Notes
Comments
You don't know how much this recipe made me smile. Will be making it this weekend. Spent several years of childhood incarcerated in a convent boarding school in north of England. Our secret treat was Walls ice cream bars layered with potato "crisps" and sandwiched between buttered white sliced bread! We were told, "only bad girls' would eat something like that. Hence, "Bad Girl Sandwiches" , fondly remembered to this day 65 years later.
My cat gets the squeezed out water, (but will not eat tuna???) I get a perfect sandwich with Ruffles, and chopped green olives instead of relish, celery, and onion if I am feeling 'fancy' but always, always, always the olives. If I am out (unthinkable!) of olives I don't make a tuna sandwich. As in period. By the way, I use ordinary, stuffed with pimento, olives in jars from the isle, not fancy olives from an 'olive bar'.
I have full faith in Kenji for any recipe (try his Detroit pizza recipe!) but I must add my own tips here. The crunch begins with celery, diced small and added with some diced onion. But complement all the salty/savory elements with the sweet snap of diced apple. The apple transforms good tuna salad into whooooaaa good.
How is it possible to prepare all these ingredients in 5 minutes? It seems unreasonable.
Great recipe! Thank you. I used only 1 tablespoon of olive oil. Also, used nonfat Greek yogurt instead of the mayo. Plus added a little extra yogurt since I decreased the oil. Could probably omit oil entirely. Delicious!
Just the other day I was eating a tuna sandwich I had made and said to my husband, “This is delicious but it would be better with potato chips on it.” He had no idea what I was talking about. I said that was how my mom always made tuna sandwiches for me when I was a kid, and I still think it was the best. Thanks mom!