A tuna sandwich is a classic for a reason. Simple to make, inexpensive, and satisfying, the beloved lunch has a lot going for it. Whether you like to add a slice of cheese and throw yours on the griddle or swap mayo for another creamy condiment, there are endless ways to switch up—dare I say, enhance—humble tuna salad. Here are 10 smart tips from top chefs for making your next tuna sandwich one to remember.
01 of 09
Add fresh tomatoes
Erik Niel, chef and co-owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote in Chattanooga, Tennessee, says, “I like to use super fresh tomatoes (in the summer, of course), salt and pepper, and Duke’s mayo.”
02 of 09
Add bacon
Niel is also a fan of turning his tuna sandwich into a BLT by adding crispy bacon and serving it on buttery Texas toast.
03 of 09
Add pickles
Chef Max Centauro, executive chef at Seirēn in New York, says, “The difference between a good tuna sandwich and a great one is acid and texture – everything else is just filler.” She prefers her tuna salad made with Kewpie mayo, lemon juice, and a touch of Dijon mustard, layered with pickled red onion and herbs, finished with really good olive oil. “Serve that on a toasted baguette with a little crunch, and it eats like a proper small plate, not just a sandwich.”
Here’s a pro tip to nail your pickles: Centauro soaks her onions in cider vinegar with coriander seeds and black peppercorns. The spices add a touch of warmth and aroma to balance the sharp acidity. “It adds another layer that makes the whole sandwich feel more intentional,” she says.
04 of 09
Add some acid
Seth Marino, executive chef at Heirloom in New Haven, Connecticut, adds sumac, fennel, and lime juice to the tuna salad on his menu. He griddles it on toasted thick-cut rye bread with aged cheddar, topped with pickles.
05 of 09
No mayo, no problem
At home, Marino skips the mayo altogether and mixes his tuna with olive oil, fresh tomatoes, and basil. He also likes to add snap peas and a splash of champagne or balsamic vinegar for some fresh crunch. He’s flexible about the type of bread, but says, “The important part is getting a quality fresh loaf.”
06 of 09
Choose the right cheese
Marino recommends a soft, melty cheese if you’re griddling your tuna sandwich, such as mild provolone or sharp cheddar. “I would suggest staying away from the stinky cheeses!” he adds.
07 of 09
Niçoise it
Becca Millstein, author of The Fishwife Cookbook, turns a classic Provençal salad into a satisfying sandwich by adding sliced heirloom tomato, anchovies, garlic, and olives. She piles everything onto ciabatta or a baguette and tops it off with a hard-boiled egg for good measure.
08 of 09
Play with texture
Iron Chef Cat Cora, who prefers to use Wild Planet Skipjack Tuna for its “incredible flavor,” says, “The best tuna sandwiches have contrast—something creamy, something crunchy, and something fresh.” She likes to replace some mayo with Greek yogurt or mashed avocado, then adds chopped celery, cucumber, or fennel. For a surprise ingredient, she likes to fold in a sprinkle of toasted almonds for extra crunch.
09 of 09
A Mediterranean take
Cora also likes to add a Greek flair with tomatoes, cucumber, olives, and feta cheese. “It’s fresh, vibrant, and pairs perfectly with the richness of the fish. Spoon it into a warm toasted pita or layer it onto hearty, grainy bread with crisp greens and sliced avocado,” she says.
Related: The 10 Best-Ever Sandwich Recipes Developed in Our Test Kitchens
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