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A classic tuna salad sandwich with crisp lettuce on soft bread, made with mayonnaise and seasoned simply.
Made August 24, 2026
Prep
10m
Cook
0m
Serves
Difficulty
easy
Allergens: fish, gluten
Wash hands after handling raw canned tuna liquid to avoid cross-contamination.
Cook fish to an internal temperature of 63°C (145°F) to ensure safety.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 can of canned tuna
2 tbsp mayonnaise
2 slices of bread
2 lettuce
1 pinch black pepper
1 pinch salt
Chef's tip: Drain the tuna thoroughly to keep the sandwich from becoming soggy.
Drain the canned tuna well and place it in a mixing bowl. Flake it with a fork.
Add 2 tbsp mayonnaise, a pinch of salt, and a pinch of black pepper to the tuna. Mix until evenly combined.
Place 2 slices of bread on a plate. Spread the tuna mixture evenly onto one slice.
Top with 2 pieces of lettuce and the second slice of bread. Cut in half if desired.