Mohamed Shili This delicious Julia Child-inspired tuna salad sandwich is creamy, fresh, and packed with flavor. It’s a quick and easy meal, perfect for lunch or a light dinner. Made with flaky tuna, crunchy veggies, and a tangy Dijon-mayo mix, it’s great on toast or lettuce wraps. Plus, you can customize it with pantry staples!
Ingredients Needed
- 1 can (5 or 6 ounces) tuna packed in olive oil, undrained
- 1/3 cup cottage cheese
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped red onion
- 1 celery stalk, finely chopped
- 1 tablespoon capers
- 1 tablespoon lemon juice
- A pinch or two of fresh dill, chopped
- 2 tablespoons fresh parsley, minced
- 1 teaspoon Dijon mustard
- 2 slices bread, lightly toasted
- Lettuce (optional)
- Sliced tomatoes (optional)
How To Make Tuna Salad Sandwich
- Prepare the tuna salad: In a medium bowl, mix together the tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley, and Dijon mustard until well combined.
- Assemble the sandwich: Spread the tuna salad onto a slice of toasted bread. Add lettuce and tomato if desired, then top with the second slice of toast. For an open-faced option, serve on a single slice of toast or on a bed of lettuce for a low-carb version.
- Serve and enjoy: Slice the sandwich in half and serve immediately. Pair with a side of chips, a pickle, or fresh fruit for a complete meal.
Recipe Tips
- Choose Tuna Packed in Olive Oil: Using tuna packed in olive oil adds rich flavor and keeps the salad moist.
- Use Fresh Herbs: Adding fresh dill and parsley brightens the taste and adds a fresh touch.
- Finely Chop Vegetables: Chop red onions and celery into small pieces to ensure a consistent texture and even distribution of flavors.
- Balance Creaminess and Tanginess: Mix cottage cheese and mayonnaise for creaminess, and add lemon juice and Dijon mustard for a tangy kick.
- Toast the Bread Lightly: Lightly toasting the bread adds a pleasant crunch and helps prevent it from becoming soggy.
How To Store Leftovers
Place leftover tuna salad in an airtight container and refrigerate for up to 3 days. Before serving again, give it a good stir and add a little mayonnaise if it seems dry.
Nutrition Fact
Serving Size: 1 sandwich
- Calories: 287
- Total Fat: 10.5g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 600mg
- Potassium: 250mg
- Total Carbohydrate: 27g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 20g
Try More Recipes:
Julia Child Tuna Salad Sandwich
Description
This delicious Julia Child-inspired tuna salad sandwich is creamy, fresh, and packed with flavor. It’s a quick and easy meal, perfect for lunch or a light dinner. Made with flaky tuna, crunchy veggies, and a tangy Dijon-mayo mix, it’s great on toast or lettuce wraps. Plus, you can customize it with pantry staples!
Ingredients
Instructions
- Prepare the tuna salad: In a medium bowl, mix together the tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley, and Dijon mustard until well combined.
- Assemble the sandwich: Spread the tuna salad onto a slice of toasted bread. Add lettuce and tomato if desired, then top with the second slice of toast. For an open-faced option, serve on a single slice of toast or on a bed of lettuce for a low-carb version.
- Serve and enjoy: Slice the sandwich in half and serve immediately. Pair with a side of chips, a pickle, or fresh fruit for a complete meal.
Notes
- Choose Tuna Packed in Olive Oil: Using tuna packed in olive oil adds rich flavor and keeps the salad moist.
- Use Fresh Herbs: Adding fresh dill and parsley brightens the taste and adds a fresh touch.
- Finely Chop Vegetables: Chop red onions and celery into small pieces to ensure a consistent texture and even distribution of flavors.
- Balance Creaminess and Tanginess: Mix cottage cheese and mayonnaise for creaminess, and add lemon juice and Dijon mustard for a tangy kick.
- Toast the Bread Lightly: Lightly toasting the bread adds a pleasant crunch and helps prevent it from becoming soggy.
