Tuna Salad Sandwich

10 mins


  • 2 packs of Dellalo tuna packed in oil (a total of 4 2.8oz tins)
  • ¼ cup mayonnaise with olive oil (mayo with olive oil makes for a creamier, more flavorful tuna salad)
  • 2 stalks celery, diced
  • 1 large onion, diced 
  • 1-2 tablespoons chopped parsley
  • Juice of half a lemon
  • Salt, pepper, oregano, and red pepper to taste
  • 1 La Bella Romana French Baguette

Cooking Guide

  1. Drain the tuna well
  2. Add the mayonnaise, celery, onion, herbs, and drained tuna to a bowl.
  3. Gently mix everything together until well combined. Season with salt and pepper to taste.
  4. Slice bread and spoon tuna salad into bread and enjoy!


  • For a creamier tuna salad, use more mayonnaise.
  • For a crunchier salad, add chopped nuts or crumbled crackers.
  • You can add chives or dill (or a combination) instead of parsley
  • Red onion or scallions work as well
  • To add a bit of sweetness, try adding a spoonful of diced apple or grapes.
  • For a Mediterranean twist, add chopped sun-dried tomatoes, crumbled feta cheese, and a drizzle of olive oil.
  • Can serve on sandwiches, crackers, or salad greens
  • Can store in an airtight container in the refrigerator for up to 3 days.