Tuna Salad Croissant Sandwich

No ratings yet

Tuna Salad Croissant Sandwich will satisfy your lunch cravings in just a few easy steps! Packed with flavor and texture, this refreshing recipe combines creamy, tangy tuna salad with layers of veggies, all nestled in a rich, buttery croissant.

Prep Time15

Total Time15

Course: lunch, Main Course

Cuisine: American

Servings: sandwiches

Calories: 519kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 cans tuna packed in olive oil drained
½ cup celery diced, 1-2 celery stalks
1 small shallot minced
2 tablespoon fresh dill chopped
2 teaspoon capers
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon dijon mustard or to taste
½ cup kewpie mayo or regular mayo
kosher salt to taste
freshly ground black pepper to taste
4-8 butter or romaine lettuce leaves
4 croissants sliced in half lengthwise
1-2 tomatoes thinly sliced
1 cup sprouts alfalfa, broccoli, radish, or a mix
cornichons optional

Instructions

Make tuna salad - Add the tuna to a large mixing bowl and use a fork to break up the fish into small flaky pieces. Add the diced celery, minced shallot, chopped dill, capers, lemon zest and juice, dijon mustard, and mayonnaise to the tuna. Fold the ingredients together until combined. Season with salt and pepper to taste.
2 cans tuna packed in olive oil, ½ cup celery, 1 small shallot, 2 tablespoon fresh dill, 2 teaspoon capers, 1 teaspoon lemon zest, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon dijon mustard, ½ cup kewpie mayo, kosher salt, freshly ground black pepper
Assemble sandwich - Lay the croissant bottoms cut side up on a serving plate and top with 1-2 slices of lettuce and sliced tomatoes. Layer a scoop of tuna salad on top of the tomatoes and spread it out evenly, then sprinkle sprouts on top. Place the croissant tops on each sandwich and gently press down. If desired, put a couple of cornichons on toothpicks and place through the top of the sandwich to hold it in place. Serve and enjoy!
4-8 butter or romaine lettuce leaves, 1-2 tomatoes, 1 cup sprouts, 4 croissants

Video

Notes

Storage

This sandwich is best enjoyed fresh. If you have leftovers, refrigerate the tuna salad and croissants in separate air-tight containers for up to 3 days.

Sandwich Tips

Lightly toast the croissant for a little crispy exterior. Just make sure to only toast the croissant briefly because it can burn easily.
Don't overstuff the sandwich or the tuna salad will fall out when you press the bread together.

Nutrition