Tuna Salad Sandwich Recipe

If you love a good tuna sandwich, but hate how quickly the sandwich gets soggy if you are making it ahead of time, this tuna sandwich recipe is perfect for you. Not only does it taste great, it’s also a perfect make ahead lunch.

Make Ahead Tuna Sandwich

1 16-ounce loaf sourdough French bread
1 12 1/4-ounce can water-packed low-salt tuna, drained and flaked
2 tablespoons balsamic or red wine vinegar
1/4 cup fat-free, cholesterol-free mayonnaise or salad dressing
1 teaspoon anchovy paste
1 large ripe tomato, thinly sliced
Freshly ground black pepper
1/2 medium red onion, thinly sliced
1/4 cup loosely packed fresh chopped parsley leaves

Cut the bread in half lengthwise and hollow out each half, leaving a 1/2-inch shell. Set aside bread removed. Combine tuna and vinegar; set aside. In another bowl, stir mayonnaise and anchovy paste. Spread the inside of each bread half with mayonnaise mixture. Spoon tuna mixture into the bottom half of bread. Arrange tomato slices over tuna and season with pepper. Top with onions and sprinkle with parsley. Add top remaining bread halves.

Wrap loaf in foil and store in the refrigerator for 2 to 24 hours.

Tip: To store the leftover bread from this recipe, place it in the work bowl of a food processor fitted with a metal blade. Cover and process until ground into fine crumbs. Freeze and use with a recipe that calls for soft bread crumbs, such as meatloaf or casseroles.