Tuna Salad Sandwich with Celery and Dill

Name: Tuna Salad Sandwich with Celery and Dill
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 cans tuna packed in oil, drained; 6 tbsp mayonnaise; 1 stalk celery, finely diced; 2 tbsp red onion, minced; 1 tbsp lemon juice; 1 tbsp dill, chopped; To taste salt and black pepper; 4 slices soft white or wheat bread; 4 leaves butter lettuce

Canned tuna bound in lemony mayo with crunch from celery and red onion — the lunch sandwich that needs no stove and no plan ahead.

Serves: 2
Prep: 10 min
Written: August 3, 2026

Tuna Salad Sandwich with Celery and Dill

Method

Flake the drained tuna into a bowl with a fork, breaking up any large chunks.
Stir in the mayonnaise, celery, red onion, lemon juice, and dill until evenly bound.
Season with salt and pepper, tasting until the lemon is a clean edge rather than a sour one.
Chill at least 15 minutes so the flavors settle and the mayo firms back up.
Pile onto two slices of bread with the lettuce, close the sandwiches, and cut on the diagonal.

Notes

Oil-packed tuna is worth the extra dollar here — it flakes richer than water-packed and needs less mayo to bind, so the salad tastes like fish and lemon instead of mostly mayonnaise. Drain it hard, pressing out the oil with the lid, or the salad turns loose.

Swap the dill for chopped parsley and a spoonful of capers if you want something closer to a niçoise in sandwich form, or fold in a diced pickle for sweetness against the onion.

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