Easy tuna coleslaw salad sandwiches

These tuna coleslaw salad sandwiches are basically a collaboration between tuna salad and coleslaw. It is so epic because the coleslaw adds the crunch to the salad and gels well with the onions. You can even add in chopped pickles or celery to enhance this greatness. These tuna sandwiches make a large serving so this is awesome for meal prep on the weekday.

To start off, mix a bit of salt, garlic, pepper, herbs with mayonnaise. I’ve found oregano, thyme and parsley to go amazing with tuna. I use lemon juice but you can swap it with vinegar as well. The coleslaw I used is those pre-shredded pack of carrots, and green and red cabbage. You can also buy whole carrots and cabbages but that takes too much time for me if I’m just making a sandwich. But it is totally up to you. You won’t need to use the whole bag right away. What I do is split it in half-some coleslaw goes into the tuna salad and the remaining coleslaw is for topping the sandwich.

The most important thing in this recipe is to refrigerate the tuna salad for a bit. When I taste this tuna salad right after mixing all the ingredients together, I can taste the salt so bad and it is disgusting. But after you refrigerate it, it mellows down all the flavors and everything is incorporated nicely. Serve these chilled on toasted buns for best results. These would be great with potato buns. You can wrap the sandwiches and slice them in half. So whenever you need them, you just take them out of the fridge with no hassle and into your mouth. If you have tons of leftover tuna coleslaw salad, add it to a potato salad. If you want to check out a coleslaw salad recipe, check out my cucumber coleslaw recipe.

Tuna coleslaw sandwiches

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Servings: 8 Prep Time: 1 Hour

Rating: 4.0/5

( 3 voted )

Ingredients

2x 170g tinned tuna, drained

1 cup mayonnaise

1 tablespoon lemon juice or vinegar

1/2 teaspoon table salt

1 teaspoon cayenne pepper

1/2 teaspoon garlic powder or minced garlic

400g packaged coleslaw (shredded carrots, green and red cabbage), plus extra for topping

1/4 cup chopped parsley (or thyme/oregano)

8 buns (I used potato buns)

Instructions

1. Mix the salt, garlic, pepper, mayonnaise, lemon juice/vinegar, herbs in a large mixing bowl.
2. Stir in the tuna and coleslaw until combined. Set aside the extra coleslaw for topping.
3. Wrap the top of the mixing bowl with cling wrap and refrigerate for at least one hour.
4. Slice the buns in half and toast each one on a hot skillet to get browned edges.
5. Spread a generous amount of tuna coleslaw on one of the toasted buns, add a handful of extra coleslaw and top with the remaining bun half to make a sandwich. Repeat this until all the buns are used up.
6. Serve chilled.
7. Store leftovers tightly wrapped individually in cling wrap in the fridge for up to 3 days.

Notes

If you still have tons of tuna salad leftover, you can add it to a potato salad.