Beyoncé probably wouldn’t eat these sandwiches (especially not with a side of chips and french onion dip), but I had them 4 days in a row… They were really good.

This recipe is more of a guideline, because people like different flavors within their tuna salad. Personally, I’m a mustard addict, so my tuna salad ends up yellow. My best advice is to add your mustard, yogurt and seasoning slowly, so taste as you go!

I made 4 sandwiches from this batch.


  • 3 cans tuna (I use tuna in water)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup kalamata olives (cut in halves)
  • 2 spoonfuls plain greek yogurt (to taste)
  • 2 spoonfuls plain yellow mustard (to taste)
  • 2 spoonfuls pickle relish (optional)
  • salt/pepper
  • Thick bread (I used wheat sour dough)
  • Romaine lettuce


Drain your tuna, then combine everything to taste! Stir well. Keep in a tupperware. Serve with lettuce and toasted bread.



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