Tuna Salad Cutouts

  • recipe photo
  • Sandwiches day after day can feel a bit uninspired. But, sandwiches in creative shapes make for a whole new experience. Keep several cutout shapes on hand so you can keep your child guessing.

    • Kate McMillan
    • Kate McMillan is chef and owner of Kate McMillan Catering. She is a cooking instructor and and has authored two books: The Lunch Box and Soup of the Day.

Cutouts are great for a lot of sandwiches but you'll have the best results using soft bread and sandwiches that aren't piled too high.


  • 1 can water-packed white albacore tuna, drained
  • 2 tablespoons celery or bell pepper, finely diced
  • 1 tablespoon fresh flat-leaf parsley, minced
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon sweet pickle relish or chopped capers (optional)
  • 1-2 tablespoons mayonnaise
  • 4 slices sourdough or white bread, thin
  • Lettuce
  • Cheese slices


  • In a bowl, combine the tuna, celery, parsley, lemon juice and pickle relish with just enough mayonnaise to bind it all together. Toss with a fork until well mixed. Pile the tuna mixture on 2 of the bread slices, dividing it evenly, and top with lettuce before pressing the bread slices together. We added an extra layer of cheese and a slice of red pepper to give our butterfly sandwiches extra color. Press gently.

  • Using a sandwich shape-cutter or cookie cutter, press down firmly on the sandwiches to cut them into shapes. Discard (or snack on) the scraps. Wrap each in foil and slip into sandwich bags, or arrange in containers; seal tightly. Refrigerate until ready to go.

Makes 2 Sandwiches