Open Faced Tuna Salad Sandwich
Updated
Updated
Classic Tuna Salad and egg salad come together along with sour cream and potato chips, for the absolute best combination. A little creamy, a little crunchy, and so delicious!
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Combine tuna salad, egg salad, and potato chips and enjoy the best of all three worlds! This Tuna Salad recipe is level 10!
Ingredients Needed
The ingredients for this tuna salad recipe are as follows:
(Scroll below to the printable recipe card for details and measurements.)
- Canned solid white tuna
- Hard boiled eggs
- Mayonnaise and Mustard
- Crushed sour cream and onion potato chips
- Dill pickle relish
- Salt, pepper, onion powder, and cayenne
- Bread and lettuce for serving, optional
Recipe Variations
- Swap out the dill pickle relish for sweet relish.
- Use half mayo and half plain Greek yogurt for a more tangy flavor.
- Omit the chips and use diced up celery instead, or include both!
Ways to Enjoy Tuna Salad
Tuna salad can be enjoyed on its own, as a sandwich with bread, or in lettuce cups as a low carb option. We also love tuna melts and a tuna stuffed avocado!
How long does tuna salad last?
This Tuna Salad recipe will last in the refrigerator, in a tightly sealed container, up to 2 days. If you’re not going to eat it immediately after making, I recommend folding in the chips right before serving, otherwise they get soggy. You want the crunch!
How to Make Tuna Salad
To make this tuna salad recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips!
Other Classic Salad Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Open Faced Tuna Salad Sandwich
Ingredients
- 1/3 cup light mayonnaise
- 1 1/2 teaspoons dijon mustard
- 1 tablespoon dill pickle relish
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt, , or to taste
- freshly ground black pepper, , to taste
- pinch of cayenne pepper
- 10 ounce can solid white tuna in water, , fully drained
- 3 hard boiled eggs, , chopped (<< that link is to my preferred method)
- 1 cup crushed sour cream and onion Kettle potato chips
- bread and lettuce, , for serving, optional
Instructions
- In a medium bowl, whisk together the mayo, mustard, pickle relish, onion powder, salt, pepper, and cayenne.
- Gently fold in the tuna, chopped eggs, and potato chips.
- Serve right away on bread or rolls of your choice with some leafy greens, if desired.
Notes
- If you’re not going to eat this immediately after making, I recommend folding in the chips right before serving, otherwise they get soggy. You want the crunch!
- Calories are a rough estimate and do not include bread or rolls.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I made this as a guide. Was most excellent ever. People went nuts so good!
Just made and had this for lunch. It had the perfect amount of mayo mixture, and the crushed potato chips in the sandwich was great!
Another winner.
Potato chips! That’s one way to put crunch into the tuna salad :)
Must have soon.