Hey there, I’m Cassandre! Previously on caramel loafing, I shared a recipe for a Japanese Egg Salad Sandwich. This time, let’s dive into another classic deli favorite: the New York Deli-Style Tuna Salad Sandwich.
Fun fact: New York City sells more tuna salad sandwiches than any other city in the US! The local style is all about rich, savory creaminess balanced with the fresh crunch of celery and finely minced onions; it’s layered, satisfying, and a nostalgic bite for all ages.
Much like the beloved egg salad sandwich, a good tuna salad sandwich is simple, quick to make, budget-friendly, and surprisingly nourishing. When it’s too hot to cook or the kids suddenly want a snack, you can whip this up in minutes for a tasty, filling bite.
This time, I’m also showing you how to make an upgraded version, the famous “Tuna Melt”: just toast or grill your sandwich until the cheese is beautifully melted and gooey, blending with the savory tuna salad for ultimate comfort food vibes.
If you’ve ever wondered why your homemade tuna salad doesn’t quite hit the spot like a real deli sandwich, check out these tips inspired by New York deli-style prep so you can make a truly authentic and delicious tuna salad sandwich at home!
More to try:
Recreate the iconic Japanese convenience store breakfast: Japanese Egg Salad Sandwich;
A true American classic: Classic BLT Sandwich;
Crispy and juicy with no frying oil needed: Japanese Pork Cutlet Sandwich;
Elegant, sweet or savory: Vienna Bread;
Perfect for brunch or parties: Classic Deviled Eggs.
Tuna Salad Sandwich Recipe & Instructions
Ingredients
Makes 2–3 servings (tuna salad only; bread not included)
- 92 g canned tuna (about two 2.5 oz cans, drained)
- 14 g minced onion
- 14 g minced celery
- 1 g sweet paprika
- 1 anchovy fillet
- 90 g mayonnaise
- 5 g sugar
- Black pepper, to taste
- 6 g mustard
Instructions
- Finely mince the onion, celery, and anchovy fillet; set aside.
- Drain the canned tuna well, then place it in a large bowl. Use a fork to break the tuna into small flakes; take your time to get a nice, fine texture.
- Add the minced onion, celery, and anchovy; gently stir until evenly combined.
- Mix in the mayonnaise, paprika, mustard, and sugar until smooth and well blended.
- Season with black pepper to taste.
- Enjoy immediately, or cover and chill in the fridge for at least 1 hour (or overnight) to let the flavors develop.
- Serve the tuna salad on burger buns, sandwich bread, or as a protein topping for fresh greens — a simple, satisfying lunch.
Watch the full step-by-step video: Tuna Salad Sandwich Recipe.
NY-Style Tuna Salad Sandwich FAQ & Tips
This classic New York deli-style tuna salad sandwich is easy to make, but a few small tips make a big difference. Here are answers to common questions and extra pointers to help you nail it every time.
How to choose the best tuna cans: oil-packed vs. water-packed, brands to buy
You’ll find tuna packed in oil or water; both work well for tuna salad. Oil-packed tuna is richer and more flavorful, but higher in calories and sodium. Water-packed tuna is lighter and fresher, lower in calories, and a popular choice for health-conscious eaters. This recipe uses water-packed tuna.
Don’t worry if your can includes some bonito or skipjack tuna — they’re all nutritious and taste very similar, and all work perfectly fine!
How to prep canned tuna: best texture and taste
Always drain canned tuna thoroughly to keep your salad from being watery. Use a fork to flake the tuna by hand — don’t use a food processor; it will turn the tuna into a mushy paste and ruin the nice flaky texture. Hand-flaked tuna has a better bite and makes the sandwich more satisfying.
Seasoning tips and storage advice
Classic New York tuna salad combines onion and celery for a fresh crunch. Both red or white onions work great. A single anchovy fillet adds umami depth, and a bit of mustard and paprika brings extra flavor. If you’re using Japanese mayo, keep in mind it’s a bit saltier and less tangy, so you might want to balance it with some chopped pickles or a squeeze of lemon juice.
When seasoning, make the flavor slightly bolder than you think you need — once you add bread and lettuce, the taste will mellow out. Let the salad chill for at least 1 hour; overnight is even better. Store in an airtight container in the fridge for up to 3 days.
What are anchovies and where to buy them
Anchovies are small, oil-packed fish fillets that add an extra layer of umami. They’re common in pasta sauces and savory dishes, too. Look for anchovies in large supermarkets, specialty grocers, or gourmet shops.
Can I skip the mayo? Low-calorie alternatives
If you want a lighter version, try low-fat mayonnaise. You can also mix Greek yogurt and mayonnaise in a 2:1 ratio for a lighter, tangy twist — just note the flavor will be different. Adjust to your taste!
Can I swap tuna for other proteins?
Absolutely! Shredded chicken breast works well as an alternative. Poach or boil the chicken, shred it finely, and season it just like the tuna salad. Because the texture is a bit different, try making a small batch first to find your favorite ratio.
Tuna Melt cheese choices and toasting tips
For the perfect Tuna Melt, choose cheese that melts easily, like American cheese slices or mozzarella. Assemble your sandwich and gently toast it in a skillet over low heat, or bake in the oven until the cheese is nice and gooey.
Watch the heat; you want a golden crust without burning the bread. Common mistakes include over-processing the tuna, under-seasoning, skipping the chill time, or using bread that doesn’t hold up to toasting. We used rustic country bread, but white sandwich bread, bagels, or baguettes work, too — have fun with it!