A Loaded Tuna Sandwich is such a classic sandwich choice, and always our go-to for an easy lunch when we don't feel inspired to make anything else. We have taken flakes of canned tuna and mixed it with crunchy celery, gherkins, spring onions, cucumber and sweetcorn and some mayo of course and sandwiched it between two slices of sourdough.
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I always say that if you have a tin of tuna in your cupboard, then you have the base for a filling meal.
Protein packed and versatile, we love a classic tuna sandwich and this loaded version has crunch, flavour and it's easy to adapt too. Use it in a plain sandwich, as a toastie or even on a salad.
For more tuna recipes, take a look at our high protein Cottage Cheese Tuna Salad, easy Tuna Spaghetti or our delicious Air Fryer Tuna Melt.
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Why You Will Love It
- A totally loaded sandwich
- Takes just minutes to make
- Really crunchy
- Under 500 calories per sandwich
- High in protein
- Easy to adapt
Step by Step Instructions
One: In a large bowl, mix together the tuna, celery, cucumber, spring onions, gherkins and sweetcorn mix in the mayo, lemon juice and salt and pepper.
Two: On two of the slices of bread, add the tuna mix.
Three: Top with sliced tomato, the rocket (arugula) lettuce and the second slice of bread.
What Else Can be Added?
We love a versatile and easy to adapt sandwich and this is exactly that. We have only used these ingredients because that's what we had in our fridge at the time. Next time I think I will add some slices, or even mashed, avocado to it.
I think that chunky and crunchy ingredients are a must, which is why we went with celery, cucumber, gherkins and sweetcorn. But if you like things spicy, why not chop up some jalapenos to go in there too or some red onion for colour.
If you don't like tuna, then you could swap it for chunks of cooked chicken and keep all of the rest of the ingredients the same.
Best Bread to Use
This is totally a preference thing, but we think that sourdough is the best bread to use for a sandwich. But this also works well in a bagel and a croissant - trust us on this.
You don't have to use bread at all. You could scoop this into an avocado half for a low carb alternative or just have it on a salad.
Sandwich Sauce
We kept this tuna fish sandwich classic with some mayo and a squeeze of lemon juice to lighten it up a bit. But you could add in some mustard and fresh chopped herbs for more flavour. Dill or parsley would work well.
If you want to make this lower in calories, then you could swap the mayo for Greek yoghurt which we love using as a mayo alternative. Or do it half and half to reduce the tart flavour. A drizzle of sriracha goes a long way too.
Serving Suggestions
These sandwiches are pretty epic as they are, but if you are serving them up to guests, then why not make a big batch of our Mexican Coleslaw to go with it as well some of our amazing Homemade Garlic Crisps.
Dannii's Top Tips
- Why not try adding some avocado for a little bit of extra creaminess or some chopped jalapenos if you like things spicy. You could add a drizzle of Sriracha too.
- If you want to save some calories with this sandwich, swap the mayo for Greek yogurt, or go half and half.
- You can add some extra flavour with a teaspoon of dijon mustard and some chopped fresh parsley or dill.
- If you don't like tuna, try making this with leftover shredded chicken.
- Swap the slices or bread for a bagel, or try putting it on a croissant.
- If you want a low carb version of this, put the filling into half an avocado (that has had a little scooped out, then pile the filling up) or on a salad.
- Leftovers of the filling will keep in the fridge in an airtight container for 2 days.
Frequently Asked Questions
Once the sandwiches are made I would recommend serving and eating them as soon as possible, otherwise they will get a bit soggy. However, if you make too much of the filling and want to save it, then put it in an air tight container and then it will keep fresh in the fridge for 2 days.
More Sandwich Recipes
If you've tried this tuna sandwich recipe, let us know how you ., we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Loaded Tuna Sandwich
Ingredients
- 4 slices Sourdough bread
- 110 g (3.5 oz) Tuna - canned; drained
- 2 Spring onion (Scallion) - sliced
- 2 tablespoon Light mayonnaise
- 0.5 Lemon - (juice only)
- 1 pinch Sea salt and ground black pepper
- 100 g (5 cups) Rocket (arugula)
- 1 rib Celery - diced
- 4 tablespoon Sweetcorn
- 0.25 Cucumber - diced
- 2 Gherkins - chopped
- 1 Beef tomato - sliced
Instructions
- In a large bowl, mix together 110 g Tuna, 1 rib Celery, 0.25 Cucumber, 2 Spring onion (Scallion), 2 Gherkins and 4 tablespoon Sweetcorn.
- Mix in 2 tablespoon Light mayonnaise, juice of 0.5 Lemon and 1 pinch Sea salt and ground black pepper.
- On two of the 4 slices Sourdough bread, add the tuna mix.
- Top with 1 Beef tomato (sliced), 100 g Rocket (arugula) and the second slice of bread.
Recipe Tips
- Why not try adding some avocado for a little bit of extra creaminess or some chopped jalapenos if you like things spicy. You could add a drizzle of Sriracha too.
- If you want to save some calories with this sandwich, swap the mayo for Greek yoghurt, or go half and half.
- You can add some extra flavour with a teaspoon of dijon mustard and some chopped fresh parsley or dill.
- If you don't like tuna, try making this with leftover shredded chicken.
- Swap the slices or bread for a bagel, or try putting it on a croissant.
- If you want a low carb version of this, put the filling in to half an avocado (that has had a little scooped out, then pile the filling up) or on a salad.
- Leftovers of the filling will keep in the fridge in an airtight container for 2 days.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Rach @ This Italian Family says
It's funny, I despised tuna salad growing up. Every time my mom made it for lunch I'd politely eat a few bites and then wait until dinner to really eat. But now I love it! It really is a great, healthy lunch! :)
Amy says
I like tuna, but I like how you have made it more interesting. Looking. Forward to more sandwich recipes xx
Susie @ SuzLyfe says
I happen to love tuna. Both the chi-chi as well as the conventional. I buy the low sodium and then make my own concoctions, but you better believe they are loaded!
Laura ~ RYG says
I agree, tuna always makes such a filling meal and unlike many kids, mine absolutely love it! They will love these sandwiches, in fact, it would be perfect for my 5-year-olds lunch next week as she starts school. Great recipe =)
Harriet Emily says
Mmmm, this looks so delicious Dannii! I definitely need to make this, tuna sandwiches are the best. I love the addition of leerdammer!
Anna @AnnaTheApple says
I love tuna, so versaltine and cheap! This is definitely my kinda sandwich - proper fillings and overflowing, yum!
David @ Spiced says
Oh man, I haven't had a tuna sandwich in wayyy too long! I would never have though about adding cheese, but I bet this is (was!) really tasty! Sandwiches should be their own separate food group as far as I am concerned...well done on this one! :-)
Gayle @ Pumpkin 'N Spice says
Now this is my kind of tuna sandwich! Love this Dannii! It's only 6am by me, but I'm totally craving this for breakfast!
Jackie says
I am happy that you are posting sandwich recipes this week. I need some new ideas of things to put in my kids lunches when they go back to school.
Abbey says
Great idea to add peppers to it! I like tuna, but find it a bit too sloppy, so this will add some texture.
Jemma @ Celery and Cupcakes says
I do love a loaded sandwich! This looks really delicious and do fresh and healthy too.
Savita @ ChefDeHome says
Sandwich week sounds delicious! /love the addition of tuna in this one!
[email protected] says
I love tuna. When I was traveling I used to bring tuna packets with me bc they were so portable. But eating them at home would be even be better to be able to add the other ingredients to it. So inexpensive too. Another bonus!
Angie@Angie's Recipes says
I would love to trade my muffins with your sandwich! Totally right up my alley, Dannii.
Ashley | The Recipe Rebel says
Sandwich week sounds like a great week! I love anything creamy and cheesy in between toasted bread!