Servings: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Total Time: ~15 minutes
🧾 Ingredients
- 2 cans tuna (5 oz each), drained very well
- ¼ cup mayonnaise
- 1 tablespoon finely chopped onion (or celery)
- 1 tablespoon sweet or dill pickle relish (optional but recommended)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 1 teaspoon lemon juice (optional)
- 1 cup shredded lettuce
For the sandwich
- 4 slices sandwich bread (white, sourdough, or wheat)
- 2 tablespoons butter, softened
For serving
- Crinkle-cut pickle slices
👩🍳 Instructions
-
Make the tuna salad
In a bowl, combine drained tuna, mayonnaise, onion (or celery), pickle relish, salt, pepper, paprika, and lemon juice. Mix until creamy and well combined. Taste and adjust seasoning. -
Assemble the sandwiches
Lay out the bread slices. Spoon a generous amount of tuna salad onto two slices. Top with shredded lettuce, then place remaining bread slices on top. -
Butter the bread
Spread butter on the outside of each sandwich. -
Grill
Heat a skillet over medium heat. Place sandwiches in the pan and cook 3–4 minutes per side, pressing gently, until bread is golden brown and crispy. -
Serve
Slice in half and serve warm with pickle slices on the side.
⭐ Tips & Variations
- Extra creamy: Add 1 tablespoon sour cream or Greek yogurt
- Cheesy: Add a slice of cheddar or Swiss before grilling
- Crunchy: Mix in chopped celery, green onions, or diced pickles
- Lighter option: Replace half the mayo with Greek yogurt
