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Creamy Cucumber Dill Tuna Sandwich

A fresh and crunchy twist on the classic tuna salad sandwich, featuring diced cucumber, red onion, fresh dill, and alfalfa sprouts on toasted whole grain bread.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Tuna Salad
  • 2 cans tuna in water drained well (5oz each)
  • 0.33 cup mayonnaise or greek yogurt
  • 1 tbsp Dijon mustard
  • 0.5 cup English cucumber finely diced
  • 0.25 cup red onion minced
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 0.5 tsp salt to taste
Assembly
  • 4 slices whole grain bread toasted
  • 1 cup alfalfa sprouts

Equipment

  • Mixing Bowl
  • Toaster
  • Knife
  • Cutting board

Method
 

  1. Drain the tuna cans thoroughly to remove excess liquid. Flake into a medium bowl.
  2. Add diced cucumber, minced red onion, mayonnaise, Dijon mustard, fresh dill, lemon juice, salt, and pepper to the tuna.
  3. Stir well until the mixture is creamy and ingredients are evenly distributed.
  4. Toast the bread slices until golden brown.
  5. Spoon the tuna mixture generously onto two slices of toast.
  6. Top with a large handful of alfalfa sprouts and close the sandwich with the remaining toast.
  7. Slice in half and serve immediately.

Notes

For a lower calorie version, swap half the mayonnaise for plain Greek yogurt. Ensure cucumbers are diced small for the best texture.