Herb & Lemon Tuna Salad Sandwiches
A vibrant twist on classic tuna salad with dill, lemon, and fresh herbs, piled into soft sandwich bread. This American-inspired quick recipe, ready in about 25 minutes, pairs Canned tuna, Mayonnaise, Dill pickles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (5 oz), drained Canned tuna
- 3 tbsp Mayonnaise
- 2 tbsp, finely chopped Dill pickles
- 1 tsp Dill weed
- 1 tbsp Lemon juice
- 1/4 cup, minced Red onion
- 2 tbsp, chopped Fresh dill
- 4 slices Bread
- 1 tbsp Butter
- 2 cups Mixed greens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Flake 1 can drained tuna into a bowl. Add 3 tbsp mayonnaise, 2 tbsp chopped dill pickles, 1 tsp dill weed, 1 tbsp lemon juice, 1/4 cup minced red onion, and 2 tbsp chopped fresh dill. Mix gently until fully combined and no dry spots remain.
- Step 2: Toast 4 slices of bread with 1 tbsp butter on both sides until golden brown. Spread 2 tbsp of the tuna salad mixture on each toasted slice.
- Step 3: Top each with 1/2 cup mixed greens, pressing gently to adhere. Cut sandwiches diagonally and serve immediately.
