Easy Lemony Tuna Salad Sandwich
If your usual tuna salad feels a little boring, this recipe is the upgrade you've been looking for. Bright lemon, tangy pepperoncini, capers, and creamy Kewpie mayo transform a pantry staple into a fresh, bakery-worthy sandwich that's perfect for quick lunches, meal prep, or easy summer meals.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
This lemony tuna salad sandwich recipe is based on a version sold at the extremely popular Radio Bakery in Brooklyn, NY. I took one bite and I was hooked! I haven’t been able to stop thinking about it (but can’t brave the long line) so I created my own two-step take. My recipe balances rich, oil-packed tuna with bright lemon zest, briny capers, tangy pepperoncini, and creamy Kewpie mayonnaise for a tuna salad that’s fresh, flavorful, and anything but ordinary. Served on a crusty baguette, it’s an easy, protein-packed lunch you’ll find yourself making on repeat. If you’re more of a chicken salad fan, check out my herbed chicken salad sandwich leveled up with crunchy potato chips. I’ve also compiled a guide for other ways to dress up tinned fish (like this easy canned tuna pasta!) if you’re looking for more easy lunch inspo.
Why You’ll Love This Recipe
- Bright and flavorful – Lemon zest, pepperoncini, and capers give this tuna salad a fresh, vibrant flavor that stands out from traditional versions.
- Quick to make – This sandwich comes together in just 15 minutes, making it perfect for easy lunches or meal prep.
- Inspired by a bakery favorite – Based on the beloved sandwich from Radio Bakery, this homemade version delivers gourmet flavor without the wait.
Key Ingredients in This Recipe
- Tuna – Canned or jarred tuna is a great way to easily (and inexpensively) add protein to dishes. It’s already cooked and stored in olive oil for a fairly in-expensive and shelf-stable protein that’s easy to keep in the pantry. Not all canned tuna is created equal. So I recommend looking for oil-packed tuna in jars like Tonnino or Fishwife.
- Celery – Celery adds some great subtle texture and crunch without overpowering the other ingredients. I just prefer to make sure it’s very finely diced to ensure it blends seamlessly into the tuna salad mixture.
- Mayonnaise – Kewpie is a type of Japanese mayonnaise that has added seasoning and tastes richer and is more vinegary than other mayonnaise. If you can’t find Kewpie, regular mayonnaise also works fine.
- Lemon – The lemon zest is what sets this tuna salad apart from others. It adds a brightness that complements the acidity of the pepperoncini.
- Dijon – Dijon is made from finely ground mustard seeds with a spicier flavor than whole grain mustard.
- Capers – Capers have a tangy, salty flavor. The edible part of the caper plant is the immature flower buds, which are typically served pickled and packed in oil or salt.
- Pepperoncini – This Italian hot chili pepper is a light yellowish green color with a mild heat. It adds a great flavor and a balanced acidic note without adding an overpowering spice.
- Bread – Radio Bakery serves their tuna salad sandwich on a stirato, a simple type of Italian baguette. Theirs is topped with sesame seeds. I made my own loaf of stirato using a recipe from the King Arthur Baking Company but it can easily be swapped with a French baguette.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Pro Tip
Make sure you use both the lemon zest and the juice! The zest adds concentrated citrus aroma without extra liquid, giving the tuna salad a brighter, fresher flavor that really sets this recipe apart.
Swaps and Substitutions
- Tuna: Oil-packed albacore tuna provides the richest flavor, but water-packed tuna can also be used.
- Kewpie mayonnaise: Regular mayonnaise works well if Kewpie isn’t available.
- Pepperoncini: Substitute banana peppers or chopped cornichons for a similar tangy bite.
- Capers: Finely chopped green olives can be used for a similarly briny flavor.
- Shallot: Swap with finely diced red onion for a bit more bite.
- Bread: Use ciabatta, baguette, sourdough, sandwich bread, or a sesame bagel instead.
- Dijon mustard: Whole grain mustard adds a slightly more textured finish.
How to Make a Lemony Tuna Salad Sandwich (Step-by-Step)
In a medium mixing bowl, combine the tuna, celery, Kewpie mayonnaise, shallot, lemon zest, lemon juice, pepperoncini brine, Dijon and capers. Mix until well combined and season to taste with salt and pepper.
Spread the tuna salad onto the bottom half of the bread and top with the pepperoncini peppers. Close each sandwich and cut in half. Serve.
How to Make This a Tuna Melt
Spread 2 tablespoons (28g) of mayo on the outside of 2 slices of sourdough bread (instead of the baguette because it will toast better). Add 2 slices of deli-sliced provolone cheese on the bottom slice of bread and then scoop the tuna salad on top followed by the pepperoncini.
Heat 2 tablespoons (28g) of unsalted butter in a large cast iron pan. Add the sandwich to the pan with the mayonnaise side down. Cook until the sandwich is browned, about 3 minutes. Flip and continue to cook until the other side has browned and the cheese is melted, about an additional 2 to 3 minutes.
How to Serve This Recipe
- For lunch: Serve on crusty bread with kettle chips and dill pickles.
- As an open-faced sandwich: Spoon the tuna salad over toasted sourdough and finish with extra cracked black pepper.
- With a salad: Pair with a simple arugula salad or cucumber salad for a light meal.
- For meal prep: Store the tuna salad separately and assemble the sandwiches just before eating.
- As an appetizer: Serve the tuna salad with crackers, crostini, or cucumber slices.
How to Store This Recipe
- Refrigerator: Store the tuna salad in an airtight container for up to 3 days.
- Assembled sandwich: Assemble just before serving to keep the bread from becoming soggy.
- Make ahead: Prepare the tuna salad a day or two in advance for quick lunches throughout the week.
- Do not freeze: Freezing is not recommended, as the mayonnaise-based dressing can separate after thawing.
FAQ – Frequently Asked Questions
Can I make this lemony tuna salad sandwich ahead of time?
Yes. The tuna salad can be prepared up to 3 days in advance and refrigerated. Wait to assemble the sandwich until you’re ready to eat so the bread stays crisp.
What makes this lemony tuna salad sandwich different from classic tuna salad?
This lemony tuna salad sandwich uses lemon zest, fresh lemon juice, capers, pepperoncini, and Kewpie mayonnaise to create a brighter, more flavorful version of traditional tuna salad.
What is the best tuna for a lemony tuna salad sandwich?
Oil-packed albacore tuna has a richer flavor and more tender texture, making it an excellent choice for this lemony tuna salad sandwich.
Can I make this lemony tuna salad sandwich into a tuna melt?
Absolutely. Add sliced provolone, cheddar, or Swiss cheese and toast the sandwich until the bread is golden and the cheese is melted for an easy tuna melt.
Why is my tuna salad watery?
Watery tuna salad is usually caused by not draining the tuna well enough or adding too much lemon juice. Drain the tuna thoroughly before mixing and use lemon zest along with the juice for bright citrus flavor without excess moisture.
Other Recipes to Try
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Lemony Tuna Salad Sandwich
Rate this Recipe
Ingredients:
- 2 (5-ounce) cans albacore tuna (preferably olive oil-packed)
- ⅓ cup finely diced celery
- ⅓ cup Kewpie mayonnaise
- 2 tablespoons diced shallots
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons brine from pepperoncini pepper jar
- 1 teaspoon Dijon mustard
- 1 teaspoon capers, chopped
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 Stirato or French baguette, halved lengthwise and halved widthwise
- 8 pepperoncini peppers, thinly sliced
Instructions:
- In a medium mixing bowl, combine the tuna, celery, Kewpie mayonnaise, shallot, lemon zest, lemon juice, pepperoncini brine, Dijon and capers. Mix until well combined and season to taste with salt and pepper.
- Spread the tuna salad onto the bottom half of the bread and top with the pepperoncini peppers. Close each sandwich and cut in half. Serve.
Watch this Recipe
Notes:
Make sure you use both the lemon zest and the juice! The zest adds concentrated citrus aroma without extra liquid, giving the tuna salad a brighter, fresher flavor that really sets this recipe apart.
Nutrition:
Calories: 606kcal | Carbohydrates: 66g | Protein: 14g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 1089mg | Potassium: 368mg | Fiber: 5g | Sugar: 8g | Vitamin A: 241IU | Vitamin C: 43mg | Calcium: 156mg | Iron: 5mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Such a delicious take on a tuna sandwich. I’m not a huge fan of mayo heavy tuna sandwiches. This was so light. A perfect summer sandwich.
So glad you enjoyed it! The pepperoncini definitely help to balance the flavors.
My husband made this exact recipe for me to take to work the next day for lunch. I ended up eating the entire thing as a second dinner because it was so good. It couldn’t wait for lunch.
hahah so happy to hear it was irresistible!!!
Oh my gosh! We went to New York this fall, and my sister-in-law recommended radio bakery, and I have been craving this sandwich ever since we had it! I just made it tonight, great job! Beautifully seasoned, just as delicious as the bakery.
YAY!! I am so glad it lived up to your expectations! Thanks for sharing!!