Easy Tuna Egg Salad Sandwiches

These easy tuna egg salad sandwiches are made with creamy tuna, hard-boiled eggs, mayonnaise, and crisp iceberg lettuce, all served inside fresh baguettes.

They are a delicious option for a quick lunch, a packed lunch for work, or a lighter family dinner. The filling is creamy, savory, and satisfying, with a fresh crunch from the iceberg lettuce.

I made the filling with hard-boiled eggs, tuna, mayonnaise, a little reserved tuna oil, and a few simple seasonings. Then I spread it generously inside fresh baguettes and added sliced iceberg lettuce for a light and refreshing contrast.

You can enjoy these sandwiches on their own, serve them with chips or a simple salad, or pair them with a warm bowl of creamy vegetable soup for an easy and comforting dinner. Keep them simple like I did, or add sliced tomato and mozzarella for an even more filling sandwich.

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 3 to 4 small baguette sandwiches

Ingredients

For the Tuna Egg Salad

3 large eggs
2 cans tuna packed in olive oil, well drained
1 tablespoon reserved oil from the tuna
4 heaping tablespoons mayonnaise, plus more if needed
Salt, to taste
Freshly ground black pepper, to taste
A pinch of dried oregano

For the Sandwiches

3 to 4 small baguettes
Iceberg lettuce, washed, thoroughly dried, and thinly sliced
Sliced tomato, optional
Sliced mozzarella or fresh mozzarella, optional

Instructions

1. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat slightly and cook for about 8 minutes, or until the eggs are completely hard-boiled.

2. Drain the tuna thoroughly, reserving approximately 1 tablespoon of the olive oil from the cans. Keeping a small amount of the oil adds extra flavor and helps make the tuna mixture smoother and creamier.

3. In a bowl, mash the hard-boiled eggs with a fork. Add the drained tuna, mayonnaise, reserved tuna oil, salt, black pepper, and oregano. Mix until creamy and well combined. For detailed instructions and serving ideas, see my Easy Creamy Tuna Salad with Egg recipe.

4. Wash the iceberg lettuce and dry it thoroughly so that it does not add excess moisture to the sandwiches.

5. Thinly slice or shred the lettuce. Iceberg lettuce works especially well in this recipe because it stays crisp and adds a fresh crunch to the creamy filling.

6. Slice each baguette lengthwise without cutting completely through the other side, creating an opening for the filling. You can lightly toast the baguettes before assembling the sandwiches if you prefer a warmer and slightly crispier texture.

7. Spread a generous amount of the creamy tuna egg salad inside each baguette.

8. Add the sliced iceberg lettuce over the tuna egg salad. If using, add the sliced tomato and mozzarella.

9. Close the baguettes gently and serve immediately.

Make It Your Own

One of the best things about these tuna egg salad sandwiches is how easy they are to customize with ingredients you already have at home.

Add sliced tomato for extra freshness and juiciness. I did not use tomato this time because the tomatoes I had were too ripe, but firm tomato slices would be delicious in these sandwiches.

Mozzarella is another great addition. You can use slices of low-moisture mozzarella or torn pieces of fresh mozzarella for a creamier and more filling sandwich.

You can also add sliced cucumber, arugula, pickles, red onion, avocado, or a small spoonful of Dijon mustard to the tuna mixture.

For a little more texture, lightly toast the baguettes before adding the filling. You can also use sandwich rolls, ciabatta, croissants, wraps, or regular sliced bread instead of baguettes.

Helpful Tips

Make sure the lettuce is completely dry before adding it to the sandwiches. Wet lettuce can make the bread soggy.

Drain the tuna well, but reserve a small amount of its olive oil. The oil gives the filling more flavor without making it overly heavy.

The amount of mayonnaise can be adjusted to your preference. Four heaping tablespoons created a creamy filling for my sandwiches, but you can add more if you like a softer consistency.

If you are preparing the sandwiches ahead of time, keep the tuna filling and lettuce separate from the bread. Assemble them shortly before serving so the baguettes stay fresh.

How to Store the Tuna Egg Salad

Store leftover tuna egg salad in an airtight container in the refrigerator for up to 2 days.

For the best texture, store the filling separately and assemble the sandwiches when you are ready to eat. Fully assembled sandwiches can become softer as they sit because of the mayonnaise and lettuce.