A delicious creamy tuna sandwich with eggs and green onions and fresh lettuce. This easy 10-minute tuna egg salad is great for lunch or dinner and is packed with flavor. It's made with simple ingredients, budget-friendly and great for the family!
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This simple tuna egg salad sandwich features canned tuna, hard-boiled eggs, mayonnaise, green onions, seasoned with salt and pepper stuffed between bread!
It's one of my favorite ways to enjoy tuna! I am an avid tuna lover. I could have it in so many ways, from Onigiri to Korean Tuna Pancakes and more!
After years of making tuna sandwiches for years, I've decided to share the best way to take this sandwich to the next level: with eggs! The eggs elevate the taste of an average tuna sandwich because it adds more substance and a creamy taste!
I learned this trick from my elementary school friend's mom who was a cook for a school. She made us sandwiches and the combination blew my mind. This sandwich recipe is great for a quick meal, in lunch boxes, or for picnics!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Bread: White bread or whole-wheat bread both work. You could even use sour dough bread for a chewy texture. You could also toast the bread if you like more texture. If you're gluten-free, substitute with a gluten-free bread of your choice.
- Canned tuna: I highly recommend using canned tuna in oil as it's more smoother in taste than the kind in water. But if you only have canned tuna in water then that works too! Or substitute with canned salmon or even canned chicken if you don't like tuna.
- Large eggs
- Green onion: to add a sharp flavor!
- Mayonnaise: normal mayo or Japanese mayo will work. For a creamy taste, I like using Japanese mayo, which you can buy at the Asian grocery store.
- Salt
- Black Pepper
- Fresh lettuce: optional
Expert Tips
- Strain the tuna with a fine sieve to remove any excess liquids.
- I recommend using canned tuna oil for a more delicious taste.
- Use soft fluffy bread for the best texture!
- Use room temperature eggs so they don't break in the hot boiling water. To bring them to room temperature run them under warm tap water.
- Add 2 teaspoon salt and vinegar to the egg boiling water to make the peeling process easier. The salt prevents any cracked eggs from leaking into the water and the vinegar breaks down the shell making it easier to peel.
- Crack and peel the eggs with the back of a spoon starting from the less pointy side as there's a little gap between the eggshell and the egg white so you can peel back the shell.
- Transfer cooked eggs to an ice bath to stop the cooking process and to cool down the eggs faster.
Instructions
- Bring a pot of water to boil. Optional: Add 2 teaspoon salt and vinegar to the boiling water to make the egg peeling process easier for later.
- Carefully lower eggs into the hot boiling water. Reduce to a rolling simmer on medium heat and boil eggs for 10 minutes uncovered.
- Prepare an ice bath and transfer the hard-boiled eggs into the ice water to cool completely.
- Use the back of the spoon to crack and peel the eggs. Place peeled eggs in a large bowl.
- Add strained tuna, green onions, mayonnaise, salt and black pepper. Mash everything together using a fork.
- Spread the tuna egg mayo mixture on a slice of bread or toast. Optional: add lettuce on top. Cover with another slice of bread or toast. Slice in half and enjoy!
Storage
- Tuna egg salad sandwiches are best enjoyed fresh.
- Leftover sandwiches can be wrapped in plastic wrap and stored in an airtight container in the fridge and will last up to 2 days but keep in the mind the bread will be a bit soggy.
- Freezer-friendly? I don't recommend freezing tuna salad sandwiches as the bread will become soggy due to the filling.
Pairing Suggestions
Tuna egg salad sandwich serves well with:
- starters like fresh salad or soup
- blooming onion, french fries, calamari, fried pickles
- fresh vegetables like celery and carrots
- potato salad or coleslaw
- other sandwiches like egg salad sandwiches
- crackers, potato chips, pita chips or tortilla chips
- fruit salad
FAQ
Yes, feel free to omit the bread and serve this tuna egg salad with crackers, potato chips, tortilla chips, pita chips, naan, pita bread, over salad, stuffed into a seaweed rice roll or even on its own!
This can be made in advance and stored in an airtight container in the fridge for up to 4 days.
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📖 Recipe
Easy 10-min. Tuna Egg Salad Sandwich
Ingredients
- 8 slices bread white or whole wheat bread
- 5 large eggs room temperature
- 1 can canned tuna strained of liquids
- 1 green onion finely chopped
- ⅓ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional
- 4 leaves green lettuce
- 2 tsp salt for boiling eggs
- 2 tsp white vinegar for boiling eggs
Instructions
- Bring a pot of water to boil. (Optional: Add 2 teaspoon salt and vinegar to the boiling water to make the egg peeling process easier for later).
- Carefully lower room temperature eggs into the hot boiling water. Reduce to a rolling simmer on medium heat and boil eggs for 10 minutes uncovered.
- Prepare an ice bath and transfer the hard-boiled eggs into the ice water to cool completely.
- Use the back of the spoon to crack and peel the eggs. Place peeled eggs in a large bowl.
- Add strained tuna, green onions, mayonnaise, salt and black pepper. Mash everything together using a fork.
- Spread the tuna egg mayo mixture on a slice of bread or toast. Optional: add lettuce on top. Cover with another slice of bread or toast. Slice in half and enjoy!
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