The Best Tuna Fish Salad Sandwich

A close up of a tuna fish sandiwch cut in half on a plate


Units Scale
  • 2 4 oz cans Tuna in water
  • 2 Stalks Celery
  • 1 Green onion
  • 1 Large Dill Pickle
  • 1 TBS Pickle juice
  • 2 tsp Dijon Mustard
  • 3 TBS Mayo
  • 1 tsp Salt
  • 1 tsp Pepper
  • 6 Slices Gluten free bread of Choice


  1. Open Tuna cans and drain the water out - I've seen a plastic tool for this  purpose but once the can opener has cut the lid all the way around I hold the lid in place, tip the can to the side and let the water drain out.  Place Tuna in a medium sized mixing bowl.
  2. Next start chopping/dicing/mincing the celery, green onions, and dill pickle.  I like cutting these into very small chunks but you can cut them as course or as fine as you want.
  3. Now that everything is cut up combine all the ingredients (minus the bread) in the bowl with the Tuna fish. Taste and add more pickle juice, or salt and pepper as needed.
  4. For the Tuna fish that reminds me of my childhood I keep the bread soft, but not all gluten free breads taste the greatest unless they are toasted, so sometimes I toast my bread depending on the bread on hand.
  5. Take 2-4 spoonfuls of the Tuna fish mixture and place them on one side of the bread and top it off with the other piece of bread. Repeat with the other slices of bread or save for later (or top a salad with it).

Keywords: Childhood, Fish, Gluten free, Memories, pickles, sandwich, Tuna