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Lemony Tuna Salad Sandwich
This sandwich is bright, briny, and irresistibly fresh—an easy lunch you will be making again and again!
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This lemony tuna salad sandwich recipe is based on a version sold at the extremely popular Radio Bakery in Brooklyn, NY – 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 had to create my own version. It’s lemony and light with chopped pepperoncini peppers that add just the right balance of acidity.
It’s the kind of lunch you’ll crave again and again – it’s easy to whip up, but with a flavor that feels elevated. The tuna is combined with Kewpie mayonnaise, celery and shallots as well as lemon, Dijon and capers. Good bread makes all the difference. Radio Bakery serves the sandwich on a sesame stirato (Italian baguette) but you can always opt for a good French baguette. If you’re more of a chicken salad fan, check out my herbed chicken salad sandwich leveled up with potato chips. I’ve also compiled a guide for other ideas to dress up tinned fish like easy canned tuna pasta.
Table of contents
Why You’ll Love This Recipe
Whether you’re meal-prepping for the week or looking for a quick and delicious lunch, this tuna salad sandwich deserves a spot in your rotation.
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 using this recipe from King Arthur Baking but it can easily be swapped with a French baguette.
Pro Tip
Pro tip
Try serving the tuna salad on a sesame bagel.
Tips and Tricks for This Recipe
How to Prepare This Salad in Advance
The salad can be made and stored, refrigerated, for up to three days in advance. Wait to add it to the bread until just before serving so it doesn’t get soggy.
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 Make a Lemony Tuna Salad Sandwich
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.
Give these other sandwich recipes a 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
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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.
Notes:
The salad can be made and stored, refrigerated, for up to three days in advance. Wait to add it to the bread until just before serving so it doesn’t get soggy.
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?
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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!!!