How to Make Food Network’s Creamy Tuna Salad Sandwich (With Hummus Twist)
Discover how the Food Network’s famous tuna salad gets an upgrade with creamy hummus, crisp vegetables, and expert sandwich tips.
There’s a reason the tuna salad sandwich is a lunch classic: it’s fast, protein-packed, and deeply nostalgic. But if you think you’ve tried every version, think again. Inspired by Ina Garten and the Food Network, this tuna salad stands apart by combining Italian-style tuna, zippy cornichons, tangy lemon, and the ultimate surprise: a thick base of homemade hummus slathered on toasted bread. The result is a sandwich that’s at once creamy, fresh, and complex in flavor—a must-make, whether for a weekday lunch or a laid-back dinner.
Why This Tuna Salad Is Different
- High-quality Italian tuna gives the salad a rich, savory depth that water-packed tuna simply can’t match.
- Crisp celery, onion, and cornichons add contrast and bite, elevating this salad beyond the basic.
- Lemon juice and Dijon mustard bring tart brightness to cut the richness.
- It’s all served on toasted bread smeared with creamy hummus for an irresistible Mediterranean twist.
The inspiration? A memorable sandwich encounter in Belgium, where the unexpected pairing of tuna and hummus delivered a flavor revelation. Recreating that magic at home, the Food Network’s version turns the dial up on classic ingredients and adds modern, delicious touches.
Ingredients You’ll Need
For the Tuna Salad
- Italian tuna in olive oil: About 14 ounces (look for brands like Ortiz or Genova for best flavor; drain but reserve the oil).
- Celery: 1/4 cup, finely chopped.
- Yellow onion: 2 tablespoons, finely chopped.
- Cornichons (French pickles): 2 tablespoons, chopped (substitute dill pickles if needed).
- Fresh lemon juice: 2 tablespoons (about 1 lemon).
- Mayonnaise: 2 tablespoons (good quality for superior taste).
- Dijon mustard: 1 teaspoon (adds subtle heat and bite).
- Reserved olive oil from tuna: 2 tablespoons, for added richness.
- Kosher salt: 1/2 teaspoon, or to taste.
- Freshly ground black pepper: To taste.
For the Hummus
- Canned chickpeas: 2 cups, drained, liquid reserved (usually one 15.5-ounce can).
- Tahini (sesame paste): 1/3 cup.
- Garlic: 4 cloves, minced.
- Fresh lemon juice: 6 tablespoons (about 3 lemons).
- Hot sauce: 8 dashes (such as Tabasco).
- Kosher salt: 2 teaspoons.
- Reserved chickpea liquid: As needed to thin the hummus.
For Assembly
- Toasted bread slices: Ciabatta or multigrain recommended.
- Radishes: Thinly sliced, for garnish and extra crunch.
Step-by-Step Instructions
1. Make the Hummus
- Add chickpeas, 2 tablespoons chickpea liquid, tahini, garlic, lemon juice, hot sauce, and salt to a food processor.
- Process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or chickpea liquid if it’s too stiff.
- Refrigerate for several hours to allow flavors to blend. Taste and adjust seasonings before using.
2. Prepare the Tuna Salad
- Drain the olive oil from the tuna—and reserve it for the salad mixture.
- Place tuna in a large bowl and gently break into flakes with a fork (don’t mash).
- Add celery, onion, and cornichons to the tuna.
- Pour in fresh lemon juice, mayonnaise, Dijon mustard, 2 tablespoons reserved olive oil, salt, and pepper.
- Mix gently but thoroughly, until the dressing coats everything.
- Cover and refrigerate for at least 1 hour; the flavor improves as it rests.
3. Assemble the Sandwiches
- Toast slices of hearty bread until golden and crisp at the edges.
- Spread a generous layer of hummus onto each slice.
- Top with a mound of tuna salad, distributing evenly.
- Garnish with radish slices for a peppery crunch and vibrant color.
- Serve immediately, or wrap for a picnic lunch.
Ingredient Tips & Variations
- Tuna: Olive oil–packed tuna offers superior flavor and texture versus water-packed. If it’s unavailable, regular high-quality tuna works, but consider adding a splash of extra-virgin olive oil.
- Mayonnaise: For richness, use the best mayo you have, or substitute with Greek yogurt for a lighter take.
- Cornichons: These mini French pickles bring sharp brininess—replace with dill pickles if you can’t find them.
- Fresh herbs: Chopped parsley, chives, or a little dill ramp up flavor and freshness.
- Bread: Rustic baguette, seeded multigrain, or gluten-free options all work well.
- More add-ins: Try diced cucumber, capers, or chopped hard-boiled eggs to personalize your salad.
Nutritional Highlights
Not only is this tuna salad sandwich deeply satisfying, it’s also full of protein, healthy fats, and fiber (thanks to the chickpeas in the hummus). Here’s a quick nutrition breakdown per serving (estimate):
| Component | Protein (g) | Fiber (g) | Healthy Fats |
|---|---|---|---|
| Tuna Salad | 16 | 1 | Olive oil, mayo |
| Hummus | 3 | 3 | Tahini, olive oil |
| Bread (per slice) | 2-4 | 1-3 | Depends on choice |
For lower-carb eating, pile the salad and hummus atop crisp lettuce leaves or stuff into halved bell peppers for a bread-free variant.
Serving Ideas & Storage
- Pair the sandwich with a simple green salad or chips for a classic lunch.
- Serve open-faced for a lighter meal, or as mini toasts for an appetizer spread.
- Top with extra sliced veggies (cucumber, avocado, tomato) as desired.
- Tuna salad can be made 2 days ahead. Hummus keeps in the fridge for up to a week—just stir before using.
Why Ina Garten’s Tuna Salad Sandwich Went Viral
Ina Garten’s approach to this sandwich—airing on the Food Network’s Barefoot Contessa—captures what she’s known for: using great ingredients, simple techniques, and an unexpected twist that’s both elegant and approachable. Her Belgian inspiration (a sandwich she discovered in Belgium featuring tuna and hummus) gives the recipe international flair, while the careful balance of flavors ensures it delivers on comfort and refreshment in every bite.
Frequently Asked Questions (FAQs)
Q: Can I use regular canned tuna instead of Italian oil-packed?
A: Yes, regular canned tuna will work, though the sandwich will be richer and silkier with Italian tuna in olive oil. If you use water-packed tuna, consider adding a splash of extra-virgin olive oil to replicate the texture and taste.
Q: What’s the best bread for this tuna salad sandwich?
A: Rustic bread types with chewy crusts—like ciabatta, sourdough, or seeded whole-grain—stand up best to the creamy toppings and maintain crunch after toasting.
Q: How long will the tuna salad and hummus keep?
A: The prepared tuna salad will keep in the refrigerator for up to two days; the hummus stays fresh for up to a week, covered. For best texture, assemble sandwiches just before eating.
Q: Are there dairy-free or gluten-free options?
A: Absolutely! Both the tuna salad and hummus are naturally dairy-free. Use gluten-free bread or serve over lettuce for gluten-free diets.
Q: What other toppings pair well with this sandwich?
A: Try thin-sliced red onion, arugula, sliced cucumbers, cherry tomatoes, or a spoonful of capers for extra flavor.
Pro Tips for the Best Tuna Salad Sandwich
- Let flavors meld: Both the tuna salad and hummus improve after chilling. Make at least an hour ahead for the best flavor.
- Dry ingredients: Pat pickles, celery, and onion dry to keep your salad from getting watery.
- Customize the hummus: Add smoked paprika, cumin, or roasted garlic for a flavorful twist.
- Don’t overmix the tuna: Keep some large, savory flakes for the best texture, rather than mashing into a paste.
Final Thoughts
If you’re looking to upgrade your classic tuna salad, the Food Network and Ina Garten’s style delivers a sandwich that’s as special as it is satisfying. With its creamy hummus foundation, crisp vegetables, good tuna, and seasoned dressing, every bite is balanced and memorable. Try this recipe for your next lunch or picnic—and prepare to rethink what a tuna sandwich can be.
