Let me show you how to make an easy tuna sandwich! My go-to healthy tuna sandwich is a nutrition powerhouse to fuel you from lunch to dinner. Serve it on whole grain bread with arugula.

Easy Tuna Sandwich Recipe

I recently had a conversation with the checkout guy at the grocery store about how healthy, convenient, and delicious canned fish is! From sardines to wild salmon to smoked oysters and albacore tuna, there are so many great kinds of canned fish to enjoy. They are high in protein and omega-3s, relatively inexpensive, and easy to eat straight from the can or whip into a yummy salad that you can enjoy with crackers, on toasted bread, open-faced as a tuna melt, or as lettuce wraps (Every time I hear the words “tuna salad sandwiches” I think of this SNL skit where he calls it “duna pish” as they’re eating their meat pills, LOL).

I’ve been making variations of tuna, salmon, and sardine salads since I started this blog. A few of my favorites include:

Some common types of fish that you can find in tins or cans include:

Tuna: Canned tuna is widely available and can be used in sandwiches, salads, casseroles, and pasta.
Sardines: Canned sardines are often packed in oil or water and can be served on crackers, in pasta dishes, or as a topping for salads.
Salmon: Canned salmon is used in various recipes, including salmon patties, salads, and spreads.
Anchovies: Canned anchovies are known for their strong, savory flavor and are often used as a pizza topping or in pasta sauces.
Mackerel: Canned mackerel is another option for those looking to add variety to their canned fish choices.

How To Make Easy Tuna Sandwich

This classic tuna salad recipe is my go-to for everyday. It’s great with crackers or eaten with a fork, but today I’m going to show you how to assemble it into an easy tuna sandwich. With arugula and whole grain bread, it’s a filling and nutrient-packed all-in-one lunch that will keep you full for hours.

Of course a sandwich makes a great lunch box choice, but you can also enjoy this for a picnic or cut into small squares for a potluck event.

I generally like a combination of yogurt and mayo in my fish salads. The yogurt brightens and lightens, but using some mayo provides a richness that yogurt alone cannot create. You can also add a little Dijon mustard if you like a spiced taste. I also love to up the nutrition with some finely chopped veggies. This recipe uses celery, bell pepper, and carrots, but feel free to swap in green onion, red onion, sweet pickle relish, or chopped dill pickle!

Ingredients

1 5 ounce can tuna, you can use albacore or chunk light or swap in salmon, too
1/4 cup grated carrots
1/4 cup chopped celery
1/4 cup chopped red bell pepper
2 tbsp fresh dill, you can sub in dried but use less
2 tbsp plain Greek yogurt, you can use all mayo if you’d prefer
1 tbsp full fat mayonnaise
Squeeze of lemon juice, about 1/4 a whole lemon
Generous pinch each of salt and black pepper
Whole wheat bread
Arugula

Instructions

Step 1: Chop the Veggies

I like to grate the carrots, but you can mince them, too! Mince the celery and bell peppers. The smaller they are, the easier it is for the salad to stay together.