Ingredients
Scale
- 1 can of tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper, to taste
- 2 slices of bread
- 1/2 cucumber, sliced
Instructions
- Open the can of tuna and drain the liquid thoroughly, pressing gently with a fork to remove excess moisture.
- Combine tuna, mayonnaise, and Dijon mustard in a medium bowl, stirring until evenly coated and slightly creamy.
- Add the finely chopped celery and red onion, folding them into the tuna mixture to distribute texture and flavor evenly.
- Season the mixture with salt and pepper to taste.
- Slice the cucumber into thin rounds.
- Select two slices of bread and lightly toast them if desired.
- Spread the prepared tuna salad evenly on one slice of bread.
- Layer the cucumber slices over the tuna salad.
- Place the second slice of bread atop the cucumbers and press lightly.
- Cut the sandwich in half and serve immediately.
Notes
Drain the tuna very well to avoid watery salad. Use a firmer cucumber variety like English or Persian for optimal crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: N/A
- Cuisine: American
- Diet: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 30mg
Keywords: tuna salad, sandwich, lunch, easy meal, quick recipe, American cuisine