Low FODMAP Tuna Salad Sandwich

Ingredients

• 2 cans (300 g)tuna in oil or brine
• 100 gmayonnaise
• 1 tbspDijon mustard
• 5pickles (or green olives)
• 1/2apple of your choice (Granny Smith suggested)
• A handfulchives
• A handfulfresh coriander
• To tastegluten-free bread
• 1 tbspbutter (omit if toasting the bread in a toaster)
• 1tomato
• 1 mediumcucumber
• To tasteother toppings of your choice

Instructions

1. 1

   Chop the ingredients

   Finely chop the apple, pickles (or olives), coriander and chives.

2. 2

   Mix the filling

   Drain the tuna and put it in a medium salad bowl. Add the apple, pickles, coriander, chives, mayonnaise and Dijon mustard, then mix well.

3. 3

   Assemble the sandwiches

   Toast the bread. If using a pan rather than a toaster, use the butter to toast it. Spread a generous amount of tuna salad over the bread and add your favourite toppings.

4. 4

   Chill leftovers

   Store any tuna salad you do not use in an airtight container in the fridge for up to 3 days.

What is a tuna salad sandwich?

A tuna salad sandwich is a simple combination of tuna mixed with a creamy dressing and served between slices of bread. This version adds pickles, apple and fresh herbs for a mix of savoury, tangy and crisp flavours.

Tuna sandwiches are a familiar lunch staple in many places, rather than a dish with one definitive origin. Here, gluten-free bread makes the format accessible to people avoiding gluten, while the listed ingredient choices are intended for a low FODMAP-style version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 36g protein, 48g carbs, 30g fat.

The tuna supplies most of the protein, while the bread contributes much of the carbohydrate. Mayonnaise and any butter provide most of the fat; the amount of bread and toppings is not specified, so the nutrition estimate is approximate. Add extra cucumber or tomato alongside the sandwich for a fresh, crunchy plate.

Choosing the filling ingredients

Tuna: Either oil-packed or brine-packed tuna works; drain it well so the filling does not become watery.

Pickles and apple: Pickles give the mixture a sharp, salty note, while apple brings a little sweetness and crunch. Green olives can replace the pickles.

Herbs: Chives and coriander add freshness. Chop them finely so they distribute through the tuna rather than clumping.

Getting the texture right

Drainage: Press the tuna gently with a fork or against the can to remove excess liquid before mixing.

Mixing: Stir until the mayonnaise and mustard coat the ingredients, but leave some texture in the tuna and chopped additions. If the mixture seems too loose, check for leftover liquid before adding more ingredients.

Toasting and assembling

Bread: Toasting helps the bread hold up under the creamy filling. Use a toaster, or toast it in a pan with the butter; the recipe suggests omitting the butter when using a toaster.

Toppings: Slice the tomato and cucumber and add them to taste. Assemble just before eating for the best contrast between crisp bread and creamy filling.

Timing and preparation

Chopping: Prepare the apple, pickles and herbs first, then the tuna salad comes together quickly in one bowl.

Make-ahead: The tuna salad can be mixed in advance and refrigerated for up to 3 days in an airtight container. Keep it separate from the bread and assemble when ready to eat.

What to serve alongside

Fresh sides: Extra cucumber and tomato make an easy accompaniment and echo the sandwich toppings.

A fuller lunch: Serve with a bowl of vegetable soup or a simple green salad. Choose sides that suit your own dietary needs and appetite.

Recipe notes & tips

• Drain the tuna thoroughly before combining it with the dressing.
• Chop the apple and herbs finely so each bite has an even mix of flavours.
• Taste the filling before adding extra salt, as pickles and brine-packed tuna can already be salty.
• Toast the bread shortly before serving to keep it crisp.
• Keep the tuna salad separate from the bread if preparing the sandwiches ahead.

Variations

• Use green olives: Swap them for the pickles for a different salty, savoury note.
• Change the apple: Use another apple variety if you prefer a sweeter or tarter crunch.
• Add salad leaves: Tuck a few leaves into the sandwich just before serving.
• Adjust the herbs: Use more chives or coriander to suit your preference.
• Choose your toppings: Add other toppings you enjoy, keeping them separate until assembly.

Common mistakes to avoid

• Skipping the draining: Excess liquid can make the filling loose; drain the tuna well first.
• Chopping too coarsely: Large pieces are harder to distribute; cut the apple and herbs finely.
• Overmixing: A smooth paste loses the filling's varied texture; stir only until combined.
• Assembling too early: The bread can soften against the filling; build the sandwich just before eating.
• Leaving leftovers uncovered: The salad can dry out or pick up fridge smells; use an airtight container.

How to store

Refrigerate leftover tuna salad in an airtight container for up to 3 days. Store it separately from the bread and assemble fresh; the recipe does not specify reheating, and the salad is served cold.

Frequently asked questions