Ingredients

12 - 12.5 ounce White Albacore Tuna In Water

drain if in a can – do not drain if in a pouch

2 tablespoon Finely Diced White Onion

about half of a very small onion

2 tablespoon Finely Diced Celery

about half of a celery rib, plus extra to serve on the side if desired

2 ounce Cream Cheese

softened

2 tablespoon Mayonnaise

0.5 teaspoon Yellow Mustard

0.25 teaspoon Salt

0.25 teaspoon Black Pepper

4 Croissants

for serving

1 - 1.5 cup Shredded Lettuce

for serving

2 Apples

cored and sliced thin, for serving

Tuna Salad Sandwich

Cook2eatwell (Elizabeth Rodriguez)

Serves	Prep	Total	Shares
4	20 min	20 min	2

This tuna salad sandwich is so good and easy to make, it will make its way into your lunch and busy weekday dinner rotation.

lunch

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Equipment

Fork

Refrigerator

Spatula or mixing spoon

Large bowl

Instructions

If you’re using pouch tuna there is no need to drain it. If you’re using canned tuna, drain it but don’t leave it bone-dry.

Stir the tuna with a fork, pressing down and breaking up any chunks.

Dice the onions and the celery as finely as possible.

Add the tuna, onion, celery, cream cheese, mayonnaise, mustard, salt and black pepper to a large bowl. Stir the ingredients well until combined.

Taste the tuna salad and add salt, if needed. As a reference, we added a pinch of salt to ours.

Cover the bowl and refrigerate until the tuna salad is chilled.

Build the sandwiches

Add about ¼ of the tuna salad to a croissant. Top with shredded lettuce and serve with the apple slices in the sandwich or on the side.

Tuna Salad Sandwich

Cook2eatwell (Elizabeth Rodriguez)

Serves	Prep	Total	Shares
4	20 min	20 min	2

This tuna salad sandwich is so good and easy to make, it will make its way into your lunch and busy weekday dinner rotation.

lunch

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Equipment

Fork

Refrigerator

Spatula or mixing spoon

Large bowl

Ingredients

12 - 12.5 ounce White Albacore Tuna In Water

drain if in a can – do not drain if in a pouch

2 tablespoon Finely Diced White Onion

about half of a very small onion

2 tablespoon Finely Diced Celery

about half of a celery rib, plus extra to serve on the side if desired

2 ounce Cream Cheese

softened

2 tablespoon Mayonnaise

0.5 teaspoon Yellow Mustard

0.25 teaspoon Salt

0.25 teaspoon Black Pepper

4 Croissants

for serving

1 - 1.5 cup Shredded Lettuce

for serving

2 Apples

cored and sliced thin, for serving

Instructions

If you’re using pouch tuna there is no need to drain it. If you’re using canned tuna, drain it but don’t leave it bone-dry.

Stir the tuna with a fork, pressing down and breaking up any chunks.

Dice the onions and the celery as finely as possible.

Add the tuna, onion, celery, cream cheese, mayonnaise, mustard, salt and black pepper to a large bowl. Stir the ingredients well until combined.

Taste the tuna salad and add salt, if needed. As a reference, we added a pinch of salt to ours.

Cover the bowl and refrigerate until the tuna salad is chilled.

Build the sandwiches

Add about ¼ of the tuna salad to a croissant. Top with shredded lettuce and serve with the apple slices in the sandwich or on the side.