Tuna Salad Sandwich

A creamy, chilled sandwich packed with tuna, sweet relish, and crisp vegetables, all tucked into a croissant.

Prep Time10

Cook Time1

Total Time11

Course: Sandwich

Cuisine: American, Fiiipino

Keyword: salad recipe, sandwich, tuna

Servings: people

Calories: 464kcal

Author: Daisy Merano

Open the tuna and drain water or oil.
12 oz tuna
Chop the onion, celery, and scallions.
1/2 red onion, 4 stalks scallions, 1 stalk celery
Arrange the tuna in a mixing bowl. Add mayonnaise, chopped onion, celery, sweet pickle relish, and scallions.
12 oz tuna, 1/2 red onion, 4 stalks scallions, 1 stalk celery, 5 tablespoons mayonnaise, 2 1/2 tablespoons sweet pickle relish
Add Parmesan cheese and garlic powder. Mix well
2 tablespoons Parmesan cheese, 1/4 teaspoon garlic powder
Slice the Croissant in half and then lay a piece of lettuce flat on one slice of the bread. Scoop some tuna salad over the lettuce. Top with the other bread slice.
4 Croissant, 4 lettuce leaves
Serve and Enjoy!

Drain the tuna fully. Any leftover liquid from the can will ruin the consistency of the salad. I press the lid against the tuna to squeeze out every bit of moisture. If you skip this, the filling turns soggy and the croissant can’t hold up. This step makes a big difference in how neat the sandwich turns out.
Chop ingredients uniformly. Large chunks of onion or celery can overwhelm each bite. I always take the time to mince everything evenly, so the tuna salad stays smooth and cohesive. This also helps the filling hold its shape better. It spreads more easily onto the bread.
Choose the right croissant. Not all croissants are equal, some are too airy, some too buttery. Go for ones with a tight crumb so they don’t collapse under the filling. I avoid overly flaky types since they fall apart as soon as I press the top half down.
Add lettuce for barrier, not iceberg. Without lettuce, the mayo-based mix soaks into the croissant fast. One crisp leaf acts as a moisture guard and adds a clean crunch. I prefer green leaf or romaine. Don't use iceberg, it's too watery and breaks apart easily.
Parmesan makes it pop. Some skip cheese entirely, but I like how just 2 tablespoons of Parmesan add a punch of flavor without changing the profile too much. It blends right into the salad and gives it that salty edge. Avoid pre-grated ones with added fillers. Go for the real block and grate it fresh.