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.
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.
Why should you try it?
✔ A totally loaded sandwich
✔ Takes just minutes to make
✔ Crunchy
✔ Under 500 calories per sandwich
✔ High in protein
✔ Easy to adapt
How To Make a Loaded Tuna Sandwich – step by step:
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 Can You Add In?
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 jalapenoes 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.
What 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 in to an avocado half for a low carb alternative or just have it on a salad.
What Sauce To Use
We kept it 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.
How Long Does It Last?
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.
What To Serve It With
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.
Extra 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.
Want to try some other sandwich recipes? How about these:
Grilled Halloumi Greek Flatbreads
The Ultimate Breakfast Sandwich
Pizza Sandwich
Pesto Chicken Sandwich
Mexican Sandwich
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DON’T FORGET TO RATE THE RECIPE ↓
Loaded Tuna Sandwich
Ingredients
- 4 slices sourdough bread
- 100 g tuna in spring water drained
- 2 spring onions sliced
- 2 tbsp light mayo
- 0.5 lemon (juice only)
- 1 pinch sea salt and black pepper
- 100 g rocket (arugula) lettuce
- 1 rib celery diced
- 4 tbsp sweetcorn
- 0.25 cucumber diced
- 2 gherkins chopped
- 1 beef tomato sliced
Instructions
- 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.
- On two of the slices of bread, add the tuna mix.
- Top with sliced tomato, the rocket (arugula) lettuce and the second slice of bread.
Notes
- 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
Scarlet | Family Focus Blog says
Oh, that is a loaded tuna sandwich. Yummy! I love the arugula on there too- a nice peppery flavor to compliment the tuna.
Cartooncent says
If you want to take chicken or tuna salad to a realm above and beyond the norm, a realm that elicits “OMG” with eat bite, this is the way to do it. Makes a good amount of sandwiches, depending on how much salad you use per sandwich.