Tuna Sandwich with Bacon
A tuna sandwich with bacon takes the usual tuna mayo and adds salty, crisp streaky bacon for something more substantial. The filling is mixed with red onion and parsley, then piled onto thick toast so it holds its shape. It uses a tin and a few things from the fridge, and it is ready in about 20 minutes. This makes two sandwiches.
- Total
- 18 min
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 2
- Per 1 sandwich
- 675kcal
Making the filling for tuna sandwich with bacon
Drain the tin properly and flake the fish finely so it blends with the mayonnaise into a spreadable filling. Red onion adds crunch and parsley freshness. A pinch of chilli flakes or a teaspoon of mustard works if you want a little heat, and a squeeze of lemon lifts the whole thing. Thick slices of sourdough or bloomer give the filling a sturdy base.
Tuna sandwich with bacon, step by step
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- Fry the bacon Put the bacon in a cold frying pan, then turn the heat to medium. Cook for , turning once, until golden and crisp all over. Lay it on kitchen paper to drain.
- Make the filling Drain the tuna very well, pressing it against the side of the tin or in a sieve. Tip it into a small bowl, flake it with a fork and stir in the mayonnaise, red onion and parsley. Season with black pepper and taste before adding anything else, as the bacon is already salty.
- Toast the bread Toast the four slices until crisp and golden.
- Assemble Spread the tuna filling over two slices of toast. Add the lettuce or tomato if using, then lay two rashers of bacon on each. Top with the remaining toast, press down gently and cut in half. Eat straight away while the bacon is still crisp.
Serving and variations
A handful of crisps and a pickle or a simple green salad is all this needs on the side. For a hot version with melted cheese, try a tuna melt sandwich, or serve the same filling in a bagel with tuna salad.
Common problems and fixes for Tuna Sandwich with Bacon
- The filling is wet and the bread goes soggy.
- Tinned tuna holds a surprising amount of liquid. Press it hard after draining and use toasted bread. A lettuce leaf on the toast also stops moisture getting through.
- The bacon is chewy rather than crisp.
- Starting streaky bacon in a cold pan lets the fat melt out slowly, so the rashers crisp up. Do not overcrowd the pan, and drain the cooked bacon on kitchen paper.
- The sandwich tastes very salty.
- Both the bacon and the tuna contribute salt. Buy tuna in spring water rather than brine, skip added salt in the filling, and season with pepper and a little lemon juice instead.
Frequently asked questions about Tuna Sandwich with Bacon
Can I make it ahead?
You can mix the filling up to a day ahead and keep it covered in the fridge. Cook the bacon and toast the bread just before you eat, otherwise the sandwich will soften.
Which bacon is best?
Streaky bacon is the best choice because it cooks to a crisp. Back bacon is meatier and chewier, so it suits a thicker, softer sandwich better.
Should I use tuna in oil or in spring water?
Either works. Tuna in spring water gives a lighter filling, while tuna in oil is richer and moister, so you can use a little less mayonnaise.
How did you like the recipe?
4.7 / 5 · 38 ratings
