Tuna Salad Sandwich with Peas

Why You’ll Love This Recipe

What I love about this tuna salad is how easy it is to throw together with pantry staples. The peas add a soft pop of sweetness and freshness that takes the sandwich to the next level. It’s filling, flavorful, and endlessly versatile. I can enjoy it on bread, in a wrap, or even on top of lettuce as a salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned tuna, drained

• Frozen peas, thawed

• Mayonnaise

• Dijon mustard (optional)

• Celery, finely chopped

• Red onion, finely chopped

• Lemon juice

• Salt

• Black pepper

• Bread slices, sandwich rolls, or wraps

• Lettuce or spinach (optional for layering)

Directions

1. In a large bowl, I flake the drained tuna with a fork.

2. I add thawed peas, chopped celery, and red onion.

3. I stir in mayonnaise, a small spoonful of Dijon mustard (if using), and a splash of lemon juice.

4. I season with salt and pepper to taste and mix everything until well combined.

5. I chill the mixture for about 15 minutes if I have time—it helps the flavors blend.

6. I serve the tuna salad on sandwich bread or rolls, adding lettuce or spinach if I have it on hand.

Servings and timing

This recipe makes about 3–4 sandwiches. It takes 10 minutes to prep, and it’s ready to serve immediately or after a short chill.

Variations

Sometimes I add chopped pickles or capers for a briny bite. For extra protein and texture, I mix in a chopped hard-boiled egg. When I want a lighter version, I swap half the mayo for plain Greek yogurt. And for a heartier lunch, I turn the salad into a melt with cheese and toasted bread.

Storage/reheating

I store the tuna salad in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature—no reheating needed. I assemble sandwiches just before serving so the bread stays fresh.

FAQs

Can I use fresh peas instead of frozen?

Yes, I just blanch them quickly and let them cool before mixing in. Frozen peas are usually more convenient and just as tasty.

What kind of tuna should I use?

I prefer solid white tuna in water for a cleaner flavor, but oil-packed tuna works if I want a richer texture.

How do I keep the peas from getting mushy?

I gently fold them in at the end and avoid over-mixing. Thawed peas hold their shape well if handled carefully.

Can I make this tuna salad ahead of time?

Yes, it actually tastes better after chilling for a bit. I make it up to a day in advance and keep it cold until ready to serve.

What bread works best for this sandwich?

I love using hearty whole grain bread, brioche buns, or even pita pockets. For a low-carb version, I serve it in lettuce wraps.

Conclusion

This tuna salad sandwich with peas is one of my favorite quick meals—simple, flavorful, and satisfying. The sweet peas add something a little unexpected, and the creamy dressing pulls it all together. Whether I’m packing it for lunch or enjoying it at home, it’s a reliable, delicious choice that always hits the spot.