Twisted Tuna Fish Sandwich
Elevate your lunchtime routine with the irresistible Twisted Tuna Fish Sandwich—a bold twist on a classic favorite! This recipe combines creamy canned tuna with zesty Dijon mustard, tangy pickle relish, and a splash of fresh lemon juice for a flavorful base. Chopped red onion, crunchy celery, and fresh parsley add vibrant texture, while a touch of smoked paprika creates a subtle smoky depth. Nestled between buttery, golden-toasted sourdough slices and layered with crisp romaine lettuce, juicy tomato, and refreshing cucumber, this sandwich delivers the perfect balance of comfort and sophistication. Ready in just 20 minutes, this hearty yet fresh creation is ideal for a satisfying lunch or light dinner. Perfect for seafood lovers and sandwich enthusiasts alike, the Twisted Tuna Fish Sandwich is guaranteed to be your next go-to sandwich recipe!
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Recipe Information
Ingredients
- 1 can (5 oz) canned tuna (packed in water)
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons pickle relish
- 1 teaspoon lemon juice
- 2 tablespoons red onion, finely chopped
- 2 tablespoons celery, finely diced
- 1 tablespoon chopped fresh parsley
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 4 slices sliced tomato
- 8 slices sliced cucumber
- 4 leaves romaine lettuce leaves
- 4 slices sourdough bread slices (or bread of choice)
- 2 tablespoons butter, softened
Instructions
Drain the canned tuna thoroughly, then transfer it to a medium-sized mixing bowl.
Add mayonnaise, dijon mustard, pickle relish, and lemon juice to the bowl. Mix until combined.
Fold in the red onion, celery, parsley, salt, black pepper, and smoked paprika. Stir well until evenly distributed. Set aside.
Heat a skillet or grill pan over medium heat.
Butter one side of each slice of sourdough bread.
Place two slices of bread, buttered side down, on the skillet. Toast until golden and crispy, about 2-3 minutes.
Flip the bread slices over and lightly warm the other side for an additional minute. Remove from skillet and repeat with the remaining bread slices.
To assemble the sandwich, layer a romaine lettuce leaf on the unbuttered side of two slices of toasted bread.
Spread a generous amount of the tuna mixture on top of the lettuce.
Add 2 slices of tomato and 4 slices of cucumber to each sandwich.
Top with the remaining slices of bread, buttered side up.
Slice the sandwiches diagonally and serve immediately while warm and crispy.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
