Tuna Salad Sandwiches

By Naz Deravian

Updated July 4, 2023

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
5 minutes
Rating
4(1,792)
Comments
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Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping. 

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Ingredients

Yield:4 to 6 sandwiches  

  • 2 (5-ounce) cans tuna in water

  • ¼ cup plus 2 tablespoons mayonnaise 

  • ½ cup finely chopped sour dill pickles (from 2 small)

  • 1 large celery stalk, finely chopped

  • 1 green onion, finely chopped

  • ¼ cup finely chopped fresh dill or 1 tablespoon dried dill

  • ½ cup fresh parsley, finely chopped

  • 3 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • ¼ teaspoon finely ground black pepper

  • 4 ciabatta sandwich rolls, split and lightly toasted

  • Potato chips, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

31 grams carbs; 27 milligrams cholesterol; 412 calories; 10 grams monosaturated fat; 10 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 2 grams fiber; 681 milligrams sodium; 17 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.

  2. Step 2

    Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.

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Ratings

4 out of 5
1,792 user ratings
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Comments

Doctor D

For me, tuna is one of the four basic food groups; but use tuna packed in oil and skip adding the bottled oil. More flavor.

Margaret

For as long as I can recall my friend has been topping off her sandwiches with potato chips, a highly underryand understated condiment.

Julia Childless

I am the queen of salt but even I would not add more to canned tuna, which I find exceedingly salty. and when pickles or capers are added, even more so. I use Italian tuna packed in oil, squeeze some of it out with can lid. Look forward to posts on this! It’s kind of a sacred sandwich in the US.

Emily Smith

Really delicious. First time I made them as written, second time put them on croissants and added avocado. So good both times.

Ed Gaetjens

Maybe be replaced the dill pickles for chopped hot Italian cherry peppers…

CalGalTex

I have been putting potato sticks (aka shoestring potatoes) on my sandwiches since grade school! Much easier than chips, but these days they can be hard to find. Most recently I've had to order from Amazon.

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