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Cranberry Almond Tuna Salad Sandwiches


4 servings

Dried cranberries and a little mustard add tang to tuna salad, while almonds and pickle relish give it crunch.


  • ¼ cup sliced almonds
  • 1 (6-ounce) can tuna or 2 (2.6-ounce) packages hickory-smoke flavored tuna
  • 4 tablespoons Blue Plate® Mayonnaise
  • 1 tablespoon ballpark yellow mustard
  • ¼ cup dried cranberries
  • 1 tablespoon sweet pickle relish
  • Salt and freshly ground black pepper
  • Bread, lettuce and tomato for sandwiches


  1. TOAST almonds in a small nonstick pan over medium-low heat until slightly browned and aromatic; do not burn.
  2. MIX almonds, tuna, mayonnaise, mustard and cranberries in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 15 minutes.
  3. SPREAD on sliced bread with lettuce and tomato. Serve immediately.