Albacore Tuna Salad & Sandwiches with Lemon and Celery
Albacore Tuna Salad for Sandwiches and Lettuce Cups
This creamy tuna salad combines flaked albacore, crisp celery, lemon and herbs. Serve it over greens or use the same filling for two sandwiches. Start with cooked and chilled fish or drained canned tuna.
Makes: 2 light lunch portions or 2 sandwiches. Preparation: about 10–15 minutes with prepared fish; allow additional time to thaw, cook and cool fresh or frozen tuna.
Ingredients
- 6 oz cooked, chilled, flaked albacore, or 6 oz drained canned albacore
- 2 tablespoons mayonnaise or plain Greek yogurt, plus a little extra if needed
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion or scallion
- 1 teaspoon Dijon mustard, optional
- 1 tablespoon chopped dill or parsley
- Black pepper and optional salt
For Two Sandwiches
- 4 slices of bread
- 2 lettuce leaves
- Sliced tomato or cucumber, optional
Using Fresh or Frozen Albacore
Frozen Albacore Tuna is fish for preparation, not canned tuna. Follow its thawing directions, including any instructions about opening or removing wrapping. Cook to 145°F internally, then cool promptly and refrigerate before mixing the salad. Do not leave fish on the counter until fully cold.
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Measure 6 oz of usable cooked fish for the filling; raw purchase weight must allow for trimming and cooking loss. When using cans, check drained weight rather than assuming one can supplies 6 oz. See FoodSafety.gov cooking guidance and the canned vs. fresh tuna guide.
Instructions
- Prepare. Drain canned fish thoroughly, or flake your chilled cooked fish with a fork. Wash and chop the vegetables and herbs.
- Mix. Fold tuna, mayonnaise or yogurt, lemon, celery, onion, optional mustard and herbs together. Keep some visible flakes rather than mashing the mixture into a paste.
- Adjust. Taste before adding salt. Add a little more dressing if the mixture is dry, or more lemon if desired. Keep refrigerated until serving.
- Serve as a salad. Divide between two plates of greens, or spoon into lettuce cups or avocado halves. Add avocado close to serving.
- Or assemble two sandwiches. Lay out four bread slices. Put lettuce on two slices, divide the filling evenly between them and add tomato or cucumber if using. Close with the remaining two slices, cut and serve.
Flavor Variations
- Briny: Add a small spoonful of chopped capers or dill pickles and reduce added salt.
- Sweet and crunchy: Add diced apple or chopped grapes. Toasted walnuts or sunflower seeds add another texture.
- Avocado: Replace part of the mayonnaise with mashed avocado just before serving.
- Mediterranean-style: Add chopped olives and sun-dried tomatoes; dress lightly with olive oil and lemon instead of mayonnaise.
- Spicy: Stir a little hot sauce into the dressing.
Preparation and Serving Tips
Keep the tuna mixture refrigerated and separate from bread and greens until assembly. For a packed lunch, use an insulated bag with cold packs. Combining ingredients does not extend the storage life of previously cooked fish; follow the shortest applicable ingredient instructions.
Mayonnaise and yogurt can separate after freezing, so freshly mixed salad generally has a better texture. If preparing ahead, keep wetter toppings separate and add them at serving.
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Check labels for fish, egg, milk, wheat and any allergens in optional additions. For a dairy-free version, choose a verified dairy-free mayonnaise or alternative. For gluten-free sandwiches, use specifically labeled bread and condiments.
More Albacore Ideas
For formed patties using prepared fish, try albacore tuna burgers. For a warm meal, see albacore tacos with mango.
The albacore guide covers flavor and formats, while the tuna nutrition guide explains nutrition comparisons and mercury guidance. Browse current fresh and frozen options in the Tuna Collection.
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