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Barney's tips for the best tuna salad sandwich:

  • If using tuna in spring water, make sure to drain the can really well before mixing its contents into the filling. It only takes a minute, but it stops the mixture from becoming watery and helps keep the sandwiches fresh.
  • I like to make the filling a few hours ahead and keep it chilled in the fridge. The flavours have time to develop, but I only assemble the sandwiches just before serving so the bread stays soft and fresh.
  • For serving, I use granary or thick wholemeal bread with plenty of crisp lettuce and sliced tomato. A few ready salted crisps also work wonders - just try it and see. The filling is also delicious spooned into a jacket potato, wrapped in a tortilla or served over a green salad for a lighter lunch.
  • A squeeze of lemon juice and plenty of freshly ground black pepper just before serving really lifts the flavour. If I'm after a fresher finish, I'll add a handful of chopped parsley or chives too.

Units:

For the tuna salad

  • 145g can tuna
    (sunflower oil, olive oil or spring water are all fine), drained if needed
  • ½ stick of celery
    peeled, and finely diced
  • ½ small red onion
    finely diced
  • 1 tbsp mayonnaise
  • small pinch of paprika
    optional

For the sandwich

  • 4 slices granary bread
  • 8 slices cucumber
  • 4 Little Gem
    lettuce leaves, washed and dried
  • 2 tsp mayonnaise
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Nutrition: Per serving

  • kcal474
  • fat23g
  • saturates3g
  • carbs42g
  • sugars4g
    low
  • fibre8g
    high
  • protein21g
  • salt1.55g
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Method

  • step 1

    To make the tuna salad tip all the ingredients into a bowl, season with a little salt and lots of pepper and use a fork to mash everything together until completely mixed. Will keep covered and chilled for a day.

  • step 2

    To assemble the sandwiches pile and spread the tuna salad over two slices of the bread. Add the cucumber and lettuce, then spread the remaining slices with the mayonnaise and use them to top the sandwiches. Press down on the sandwiches lightly, then halve (rectangles or triangles) and serve. Best eaten straightaway or pack into a reusable plastic container for lunch.

Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.
Barney Desmazery chef headshot
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A star rating of 4.7 out of 5.6 ratings
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