Our Signature Panera Tuna Salad Sandwich Recipe

Introduction

This Panera-inspired tuna salad sandwich is a fresh and flavorful twist on a classic favorite. Packed with creamy, tangy dressing and crisp vegetables, it makes a perfect light lunch or easy dinner option.

Ingredients

• 2 cans solid white albacore tuna (5 oz each), packed in olive oil
• 1/3 cup mayonnaise
• 1 tablespoon plain Greek yogurt or sour cream
• 2 tablespoons sweet pickle relish, well-drained
• 1 1/2 tablespoons finely minced red onion
• 1 large celery stalk, finely minced (about 1/4 cup)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt (or to taste)
• 1/8 teaspoon black pepper (or to taste)
• 8 slices honey wheat bread or sourdough
• 4 large leaves butter lettuce or green leaf lettuce
• 1 ripe tomato, thinly sliced
• Thinly sliced red onion (optional)

Instructions

1. Step 1: Open and drain the tuna thoroughly, then flake it into a mixing bowl with a fork.
2. Step 2: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, relish, salt, and pepper.
3. Step 3: Add minced celery, red onion, and dill to the tuna.
4. Step 4: Pour the dressing over the tuna mixture and gently fold until combined.
5. Step 5: Cover and chill the tuna salad for at least 30 minutes to let flavors meld.
6. Step 6: Assemble sandwiches by layering bread slices with lettuce, tuna salad, tomato slices, and optional red onion.

Tips & Variations

• For extra creaminess, swap the Greek yogurt with an equal amount of sour cream or add a little avocado.
• Use whole grain or multigrain bread for added texture and nutrients.
• Add a squeeze of extra lemon juice for a brighter flavor if desired.
• To make it lighter, replace mayonnaise with additional Greek yogurt.
• Try adding chopped hard-boiled eggs for more protein and richness.

Storage

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Keep bread separate until ready to eat to prevent sogginess. When reheating the sandwich, it’s best served cold or at room temperature, as warming can change the texture of the tuna salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna packed in water instead of olive oil?

Yes, you can use tuna packed in water, but draining it thoroughly is important to avoid a watery salad. You might want to add a little extra mayonnaise or yogurt to maintain creaminess.

What can I use if I don’t have fresh dill?

Dried dill can be used as a substitute—use about one teaspoon since it’s more concentrated. Alternatively, fresh parsley or chives offer a different but pleasant herbal note.

Our Signature Panera Tuna Salad Sandwich Recipe

Print Recipe

★★★★★

4.4 from 63 reviews

This Signature Panera Tuna Salad Sandwich offers a delicious and creamy blend of albacore tuna, fresh vegetables, and a tangy dressing, served between slices of honey wheat or sourdough bread. It’s a refreshing and satisfying lunch or light dinner option that’s both easy to prepare and flavorful.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 sandwiches 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Tuna Salad

• 2 cans solid white albacore tuna (5 oz each), packed in olive oil
• 1/3 cup mayonnaise
• 1 tablespoon plain Greek yogurt or sour cream
• 2 tablespoons sweet pickle relish, well-drained
• 1 1/2 tablespoons finely minced red onion
• 1 large celery stalk, finely minced (about 1/4 cup)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt (or to taste)
• 1/8 teaspoon black pepper (or to taste)

For Assembly

• 8 slices honey wheat bread or sourdough
• 4 large leaves butter lettuce or green leaf lettuce
• 1 ripe tomato, thinly sliced
• Thinly sliced red onion (optional)

Instructions

1. Prepare Tuna: Open and drain the tuna thoroughly, then flake it into a mixing bowl with a fork to break up any large chunks.
2. Make Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, sweet pickle relish, sea salt, and black pepper until smooth and well combined.
3. Add Vegetables and Herbs: Add finely minced celery, red onion, and chopped fresh dill to the flaked tuna in the mixing bowl.
4. Combine Tuna Salad: Pour the dressing over the tuna mixture and gently fold everything together until evenly combined without overmixing.
5. Chill: Cover the bowl with plastic wrap and chill the tuna salad in the refrigerator for at least 30 minutes to let the flavors meld and the texture firm up slightly.
6. Assemble Sandwich: On each slice of bread, layer a leaf of butter lettuce, a generous scoop of the tuna salad, slices of ripe tomato, and optional thinly sliced red onion. Top with another slice of bread to complete the sandwich.

Notes

• Draining the tuna well is essential to prevent a watery salad.
• Chilling the tuna salad before serving helps develop flavors and improves texture.
• For a lighter option, substitute Greek yogurt for mayonnaise entirely.
• Customize with other toppings like avocado or cucumber slices for extra freshness.
• Use whole grain or gluten-free bread to suit dietary preferences.

Keywords: tuna salad, Panera, sandwich, lunch, easy recipe, no-cook, creamy tuna salad, Greek yogurt, dill, healthy sandwich