The summer sun is in full force here in Beechmont, which means long days in the orchard, plants reaching high, and meals that hit refresh just as hard as they hit full. When the heat lingers well into the afternoon, we find ourselves reaching for food that’s light but deeply satisfying—something cool, protein-packed, and easy to toss together after a morning of weeding, watering, or wandering around with a basket in hand.

This tuna salad sandwich is our go-to when we want something nourishing but not too heavy, with a crisp bite that echoes the freshness of the orchard itself. It’s creamy, tangy, just a little spicy, and full of texture thanks to raw veggies and a handful of toasted walnuts. It’s the kind of thing you want to eat barefoot on the porch, with a mason jar of something iced nearby and the scent of tomatoes and peaches ripening in the air.

The Ingredients: Taste Notes from the Garden

Each element in this recipe adds its own voice to the mix:

  • Spinach – Earthy and clean, with a slight sweetness. We dice it very fine so it folds smoothly into the salad and keeps the texture consistent. No stringy leaves—just a soft, even mix that holds together.
  • White Onion – Sharp, crisp, and just a little citrusy when raw. It gives each bite a bit of attitude.
  • Green Mild Jalapeño – Not hot, just bright and grassy with a whisper of warmth. Adds lift without heat.
  • Walnuts – Deep and nutty with a buttery bite. They round things out with crunch and a grounding richness.

And then there’s the tuna—flaky, briny, and mellow—given a boost by creamy mayo, zingy mustard, and a splash of lime that makes the whole thing sing.

Make It Yours

This tuna salad is endlessly flexible, which is part of why we keep coming back to it. Want it creamier? Add more mayo. Want a punchier, saltier bite? Go heavy on mustard and onion. Brighter? Squeeze in more lime. Spicier? Turn up the jalapeños or even swap in a hotter pepper.

You can fold in herbs, add chopped celery, swap the walnuts for almonds, or ditch the bread altogether and serve it over greens or stuffed in a bell pepper. It’s one of those “use what you’ve got” recipes that plays well with the garden and whatever’s in your fridge.

What follows is the version I make most often—because it hits all the notes I want: creamy, slightly tangy, fresh, and satisfying without being heavy.

Summer Orchard Tuna Salad Sandwich

Serves: 1–2
Time: 10 minutes prep

Ingredients

  • 1 (5 oz) can flaked tuna in water, drained (reserve 1 teaspoon of the liquid)
  • 3½ tablespoons mayo
  • 1 teaspoon brown mustard
  • 1 teaspoon lime juice (fresh is best)
  • 1 boiled egg, peeled and chopped
  • 2 tablespoons white onion, finely diced
  • 1–2 tablespoons green mild jalapeño, finely diced (adjust to taste)
  • ¼ cup fresh spinach, very finely chopped
  • 2 tablespoons chopped walnuts, toasted if you’ve got the time
  • Salt and black pepper to taste
  • Optional: 2 slices whole wheat bread or toast

Instructions

  1. In a mixing bowl, combine the drained tuna, 1 teaspoon of its liquid, mayo, mustard, and lime juice. Stir until creamy but still textured.
  2. Add the chopped egg and gently fold it in.
  3. Stir in the onion, jalapeño, spinach, and walnuts. Season with salt and black pepper to taste.
  4. Pile it between two slices of whole wheat toast—or eat it straight with a fork, crackers, or tucked into lettuce leaves for something even lighter.

Taste Profile

This tuna salad is summery and soulful: creamy from the mayo and egg, with a little coastal saltiness from the tuna juice. Lime and mustard add sharp brightness, and every bite carries a mix of crunch, spice, and green freshness from the raw veg. The spinach is soft and earthy, the onion is sharp, the jalapeño whispers warmth, and the walnuts finish each mouthful with a rustic, buttery snap.

The version here leans creamy and balanced—a touch tangy, with enough bite to keep things interesting, but nothing overwhelming. It’s built for porch days, shade breaks, and fridge raiding after watering the trees.

A Note from the Orchard

Like most of the recipes we share here, this one’s built to be simple, affordable, and forgiving. A can of tuna, a handful of basics, and a few fresh vegetables turn into something deeply nourishing—and easy to make again and again. That kind of flexibility matters, especially when budgets are tight or groceries are unpredictable.

We’re always thinking about how our growing spaces can better support our table and our neighbors’ too. If spinach, peppers, or storage onions are something you’d love to see more of in the orchard, let us know—we’re exploring new additions that make meals like this even easier to make from close to home.

This isn’t fancy food. It’s feel-good, keep-you-going, share-with-a-friend food. And there’s something really beautiful about that.