Yellowfin Tuna Sandwich

Posted By: Amy 19 Comments on Yellowfin Tuna Sandwich

Posted: May 31, 2016 Updated: Jun 27, 2024

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This creamy yellowfin tuna sandwich with hard-boiled egg, sweet tomatoes, and spicy arugula is an easy 15-minute lunch. Served with toasty bread, the tangy filling with hints of mustard is simply perfect.

Why You’ll Love This Recipe

If you need a new chilled sandwich recipe in your repertoire, this yellowfin tuna sandwich with toasted bread is for you.

• Refreshing. The creamy tuna mixture and juicy tomatoes keep every bite super refreshing.
• Quick. This sandwich is ready in just 15 minutes!
• Perfect for on-the-go. Wrap it up and grab it on your way out for a homemade lunch throughout the day.
• Beginner-friendly. Tuna sandwiches are a fail-proof meal because there’s no cooking involved.

Recipe Ingredients

Sour cream and hard-boiled eggs add creaminess to help this yellowfin tuna sandwich come together. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Tuna Salad

• Yellowfin tuna – Make sure to drain it really well to prevent excess moisture.
• Sour cream – Unsweetened plain Greek yogurt is a great swap.
• Dijon mustard – Stone-ground mustard works too. Avoid American yellow mustard.
• Lemon juice – You can also use lime juice.
• Cayenne pepper – Feel free to use red pepper flakes or hot sauce like Tabasco.
• Hard-boiled egg – The week’s leftovers are great for this.
• Parsley – I prefer fresh parsley, but cilantro works too.
• Salt and pepper – Kosher salt and black pepper are best.
• Bread – Use your favorite.

Toppings

• Tomato – I prefer them thickly sliced, but diced tomatoes can be added.
• Arugula – Go for baby spinach or a salad mix if that’s what you’ve got on hand.

Yellowfin Tuna vs Other Types of Tuna

The most common types of tuna are yellowfin, bluefin, and albacore. Yellowfin is the one that’s typically sold as pre-sliced steaks. It has a higher fat content than albacore but is more lean than bluefin tuna. It has a pink to dark red hue, is relatively firm (great for cooking and grilling), and has a mild flavor.

Tips & Variations

You’ll never think tuna sandwiches are boring again. Make them with bagels, crunchy celery, and even chipotle mayo!

• Swap the protein. Canned salmon or shredded chicken instead of tuna are easy variations of this recipe.
• Add a spread. Grab 1 tablespoon chipotle mayo, cilantro lime mayo, or your favorite savory spread and add it to each slice of toast for more flavor.
• Change the bread. Sliced bagels, focaccia, ciabattas, and hoagie rolls are other great bases for this sandwich.
• Skip the dairy. If you’re lactose intolerant, skip the sour cream in the mixture and use guacamole instead.
• Add crunch. Mix diced celery, carrots, or corn into the tuna mixture for extra texture and a heartier bite.
• Make it a wrap. Skip the bread and place the tuna mixture and toppings inside a large flour tortilla. Roll it up like a burrito and enjoy your wrap.

Serving Suggestions

This yellowfin tuna sandwich is an easy lunch option with a side of potato chips, Sweet Potato Fries, or Crispy Mini Potatoes. You can also serve it with my Loaded Mashed Potato Bites or Loaded Sweet Potato Bites. For salad options, try my Spring Mix Salad with Champagne Dressing or Shirazi Salad.

Can I Make Yellowfin Tuna Salad In Advance?

Of course! Prepare it up to 2 days in advance and store it in an airtight container away from soft foods like desserts to prevent the transfer of odors.

More Recipes To Try

• Salmon Sushi Bake
• Cajun Air Fryer Salmon
• Salmon Bowl
• White Bean Salad with Tuna

Yellowfin Tuna Sandwich

5 from 1 vote

This tangy yellowfin tuna sandwich recipe is a 15-minute lunch with hard-boiled eggs and fresh veggies for a hearty bite.

Print Rate Pin

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings: 4

Ingredients

Yellowfin tuna salad:

• 6 ounces tonnino yellowfin tuna fillets in olive oil drained
• 1 tablespoon sour cream
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 1/8 teaspoon cayenne pepper
• 1 hard boiled egg diced
• 1 tablespoon of fresh parsley chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 4 slices Pepperidge Farm® Harvest Blends bread toasted

Toppings:

• 1 medium tomato sliced
• 1/4 cup of arugula or baby spinach

Instructions

• Combine all ingredients in a bowl, breaking up tuna and stir together to evenly blend.
• Pile on a large heaping of tuna salad on toasted bread. Top with tomato slice and arugula.
• Top with second piece of bread or serve open face, like toast.

Course: Lunch

Cuisine: American

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