Go Back
Homemade Tuna, Cranberry, Pecan Salad Sandwich photo

Tuna, Cranberry, Pecan Salad Sandwich

This Tuna, Cranberry, Pecan Salad Sandwich is a delightful twist on a classic! Packed with savory tuna, sweet cranberries, and crunchy pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 cans good quality tuna (5 or 6 ounces, drained)
  • 0.5 cup mayonnaise
  • 1 medium shallot (minced)
  • 0.5-1 stalk celery (diced)
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped pecans
For Assembling:
  • 4 pieces hearty or seedy rolls (sliced)
  • Lettuce (optional)
  • Tomatoes (optional)

Equipment

  • Mixing Bowl
  • Fork
  • Knife
  • Cutting board
  • Measuring Spoons

Method
 

Instructions:
  1. Gather all your ingredients and equipment. Drain the tuna and place it in a large mixing bowl. Flake the tuna into smaller pieces with a fork.
  2. Add the juice of half a lemon to the flaked tuna, followed by the mayonnaise, minced shallot, and diced celery. Mix until well combined.
  3. Fold in the dried cranberries and chopped pecans, stirring gently to ensure even distribution.
  4. Slice the hearty rolls in half. Optionally layer fresh lettuce and tomato on the bottom half, then spoon the tuna salad mixture onto the rolls and top with the other half.
  5. Serve your Tuna, Cranberry, Pecan Salad Sandwich and enjoy!

Notes

  • Store the salad in an airtight container in the fridge for up to 2-3 days.
  • Consider making the salad ahead of time and assembling just before serving.
  • For a lighter option, substitute mayonnaise with Greek yogurt.