Pecans and Tuna Sandwich

Pecan Tuna Sandwich - the last sandwich you will ever need |

Ever since we started food blogging, my wife and myself, we almost never had the same meal twice, and sometimes it’s been a pretty wild culinary ride. Not necessarily because of the wide variety of weird recipes that we like to try, but because we certainly like different things. Oh wait, actually she loves everything as long as I do the cooking… nevermind.

Anyway, we spend a lot of time browsing the web, checking out other food blogs or any recipe sites for that matter, in search for something that is out of the ordinary and ever more often an interesting food item stands out. In this case, this tuna sandwich; I got it some time ago from a dude (I think) but I cannot remember what website was on so if you are out there, let me know and I’ll credit you ;).

Easy to use ingredients for your amazing tuna sandwich |

Now, back to the matter at hand; this sandwich is very easy to make and delicious, but you probably got that from my pictures already. I was thinking, you can make it into your own just by changing some or all ingredients with whatever you might imagine, as long as you keep the tuna and the mayonnaise of course.

Right, the whole thing takes just 10-15 minutes to prepare; you just chop everything as small as you want them and then get a large bowl and mix everything in it. Make sure you drain your tuna but don’t go over board because you mix it with mayonnaise anyway, it will end up moist regardless. Hold on to the tomatoes and lettuce because you will only use it to garnish your bread, bun,thing. Salt, pepper to taste, you can even add some hot pepper flakes and make it spicy, it’s awesome.

That’s about it. Oh one more thing, if you are a dude and you like cooking, wait for the rest of your family to go somewhere, like a vacation or business trip, and then try my recipe. You will understand what I mean.

Pecans and Tuna Sandwich
Serves: 4 sandwiches
  • 2 cans of tuna
  • ½ cup red onion, chopped
  • ⅓ cup celery, chopped
  • 1 cup pecans, chopped
  • ½ tbsp dry dill or 2 tbsp fresh dill
  • ½ cup raisins
  • 2 tbsp parsley, chopped
  • 1 cup mayonnaise
  • salt and pepper to taste
  • 2 tomatoes, sliced for garnish
  • lettuce leaves for garnish
  • 4 buns
  1. Chop the onions, parsley, pecans, and celery. In a large bowl, add all the ingredients, with the exception of the bread, tomatoes and lettuce [duh]. Mix everything together
  2. To serve, lay a couple lettuce leaves on a slice of bread, place a couple scoops of tuna mix on top of the lettuce, add a couple slices of tomatoes and top with another slice of bread.
  3. Oh and if you can wait, let the mix chill for 30 minutes before serving, but good luck with that.


  1. dave says

    I just made this for lunch and it was delicious. Used craisins for the raisins and forgot the parsley.

  2. Amber says

    First off, let me say I love your math problem… secondly, I absolutely love this tuna salad! I don’t even miss the eggs! The best tuna salad I think I’ve ever had. Unfortunately, my boyfriend doesn’t like tuna, but I’m definitely trying it with shredded chicken. I’m sure it’ll be just as delicious! Brilliant! Thanks for making my life easier! And much more enjoyable!

  3. says

    I love tuna salad and this is probably the best I’ve ever tried. I didn’t have miracle whip on hand so I used light mayo – about half that the ingredients ask for. This was delicious but I think it may be better with chicken instead of tuna.

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