If you think you know how to make a tuna sandwich, you're probably wrong. Or, at the very least, you’re making the same soggy, uninspired gloop that's been haunting lunchboxes since the 1970s. We’ve all been there: a can of water-packed mush, a giant glob of shelf-stable mayo, and maybe some limp celery if you’re feeling "fancy."
Then there’s the Martha Stewart tuna salad.
It’s different. Honestly, the first time you see the ingredient list, you might roll your eyes. Apples? Fresh basil? It sounds like Martha is just being Martha—taking a simple pantry staple and making it needlessly "boutique." But after you take that first bite of her specific combination, you realize the lady actually knows exactly what she’s doing.
The Genius of the Crunch
Most people rely on celery for texture. Martha does too, but she doubles down with a Gala or McIntosh apple. It sounds weird. I know. But the sweetness of the apple acts as a foil to the salty, briny fish in a way that’s basically transformative.
You have to dice them small. We’re talking a strict 1/4-inch dice. If the chunks are too big, it feels like you're eating a fruit salad that accidentally touched some fish. When they’re small, they just provide this hit of juicy acidity that cuts through the fat of the mayonnaise.
Why the Tuna Choice Matters
Here is where a lot of people mess up Martha’s "favorite" version. She doesn't usually go for the stuff packed in water. She’s a huge proponent of Italian tuna packed in olive oil.
👉 See also: Campbell Hall Virginia Tech Explained (Simply)
Why? Because water-packed tuna is essentially "washed" of its flavor. Oil-packed tuna—especially the high-end stuff like Tonnino or Ortiz—retains a meaty, silky texture. Martha often suggests using the oil from the can right in the salad. It adds a depth of flavor that mayo alone can’t touch.
The Herb Nobody Thinks to Add
The real "aha!" moment in the Martha Stewart tuna salad is the fresh basil. Most of us reach for dill or maybe parsley. Basil brings a peppery, summery sweetness that feels expensive.
What You'll Need (The Real List)
- 2 cans of high-quality tuna: Preferably oil-packed (drain most but keep a little oil).
- Celery: Two stalks, sliced thin.
- 1 Gala or McIntosh Apple: Peeled and finely diced.
- Fresh Basil: About 2 tablespoons, chopped (don't even think about using dried).
- Lemon Juice: One tablespoon, freshly squeezed. No plastic lemons allowed.
- Mayonnaise: Martha’s original recipe actually calls for "Lemonaise" (a lemon-infused mayo), but you can use high-quality regular mayo with extra lemon zest.
- Sourdough: Specifically toasted, thinly sliced sourdough.
Let's Talk About the Mayo Problem
One of the biggest critiques from people who try this recipe is that it can be a bit dry. Martha’s official ratio is often 3 tablespoons of mayo for two 6-ounce cans.
Kinda stingy, right?
If you like a creamier salad, just add more. There’s no "tuna police" coming to your kitchen. However, the reason Martha keeps the mayo low is to let the lemon juice and apple juice provide the "moisture." It’s meant to be a bright, fresh salad, not a heavy deli scoop.
✨ Don't miss: Burnsville Minnesota United States: Why This South Metro Hub Isn't Just Another Suburb
Variations for the Restless
If you’ve mastered the apple-basil combo, Martha has a few other tricks up her sleeve. She has a Mediterranean version that ditches the mayo entirely.
That one uses:
- Capers (for a salty punch)
- Red onion (soaked in cold water first to take the "sting" out)
- Extra virgin olive oil
- Dijon mustard
It’s basically the "grown-up" version for when you want to feel like you’re sitting on a terrace in Positano instead of at your desk in a cubicle.
The Secret Technique: The Onion Soak
If you decide to add red onion to your Martha Stewart tuna salad, do not just hack it up and throw it in. Martha (and many pro chefs) recommends soaking the diced onion in cold water for about 10 minutes.
This is a game changer. It removes the sulfurous bite that stays on your breath for three days. You get the crunch and the flavor without the aggressive "onion-ness" that usually overpowers the delicate basil.
🔗 Read more: Bridal Hairstyles Long Hair: What Most People Get Wrong About Your Wedding Day Look
How to Serve It Like a Pro
Martha doesn't just slap this on white bread. The toasted sourdough is key because it provides a sturdy, tangy base that doesn't get soggy.
Some people also swear by adding a layer of potato chips inside the sandwich. While that might feel a bit "low-brow" for the queen of domesticity, it’s a textural masterpiece. The salt and the extra crunch against the soft tuna and crisp apple? It’s perfection.
Actionable Steps for Your Next Lunch
- Buy the good stuff: Stop buying the 99-cent cans. Spend the extra three dollars on jarred or oil-packed tuna.
- Dice small: Take the extra two minutes to make your apple and celery pieces uniform. It changes the "mouthfeel" entirely.
- Fresh herbs only: If you don't have fresh basil, use fresh dill. If you don't have fresh herbs at all, just make something else.
- Acid is your friend: If the salad tastes "flat," add more lemon juice. Usually, it's not more salt you need; it's more acid.
Next time you're staring at a tin of fish and wondering how to make it not depressing, try the apple and basil trick. It sounds pretentious until you try it, and then you’ll realize why Martha Stewart has been the boss of the kitchen for forty years.
Grab some sourdough, find a crisp apple, and actually enjoy your lunch for once.
***