sandwich assembly in progress

Apple Celery Tuna Salad Sandwhich

A perfect lunch to take to work—quick and easy to make, and stays fresh.

Course Lunch
Cuisine American
Prep Time 10 minutes
Servings 2 sandwiches


  • 1 can solid white tuna packed in water
  • 3 tbsp mayonnaise
  • 1 tsp lemon juice
  • pinch salt
  • freshly ground pepper to taste
  • 1 celery stalk
  • 1/2 apple Gala or Empire, cored and sliced thin
  • 1 bunch fresh curly parsley roughly chopped
  • 4 slices light rye bread
  • 1/4 seedless cucumber (optional)


  1. Drain water from tuna in can, place tuna chunks on a paper towel and pat away excess moisture. Place into a medium size bowl and break apart with a fork.

  2. Chop celery into 1/8" size pieces, and add to tuna with 1.5 tbsp mayo, lemon juice and salt to taste. Combine well.

  3. Place a wax paper sheet on counter top for each sandwich, and set out 2 slices of bread on each sheet. Cut slices in half and spread one side of each with the remaining mayo. Season bread slices with extra fresh ground pepper for extra kick if desired. Layer fresh parsley on half of the slices, and divide tuna mixture on top, patting tuna down to create a flat surface. Layer apple slices on top of tuna (or cucumber if preferred). Top with remaining slices and wrap each sandwich in its wax paper sheet.