🇺🇸 United StatesCatalog recipe
Flaked tuna folded with celery, spring onion and a bright squeeze of lemon, stacked high between bread for a lunchbox classic.
For 2 servings.
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Drain the tuna well, pressing out as much liquid as possible.
Finely dice the celery and spring onion.
Stir the mayonnaise, Greek yogurt and lemon juice together in a bowl.
Flake in the tuna with a fork, then add the celery and spring onion.
Fold everything together gently, keeping some texture, and season with salt and pepper.
💡 Overmixing turns tuna salad to paste — a few firm folds is all it needs.
Pile onto the bread and top with the remaining slices.
Slice and serve, or chill until ready to eat.
Canned tuna became a pantry fixture in American kitchens after it was mass-marketed in the early 20th century and rationed onto dinner tables during the Second World War, when fresh fish was harder to come by. Mixed cold with mayonnaise and crunchy vegetables, it turned into one of the country's most reliable brown-bag lunches. Tuna melts and casseroles came later, but the plain sandwich version never left the rotation.
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