Freeze Ahead Tuna Sandwiches

Tuna sandwiches

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Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Yield: 4 sandwiches
Nutrition Facts (per serving)
405 Calories
23g Fat
33g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 405
% Daily Value*
Total Fat 23g 30%
Saturated Fat 10g 48%
Cholesterol 55mg 18%
Sodium 565mg 25%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 17g
Vitamin C 2mg 8%
Calcium 119mg 9%
Iron 3mg 15%
Potassium 264mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wonderful recipe uses cream cheese and whipped salad dressing instead of mayonnaise so the filling freezes and stays creamy. The flavor and texture are wonderful.

You can also form and make these sandwiches to eat immediately. These sandwiches are perfect to make in the summer for school lunch boxes in the fall.

You can make these sandwiches with canned salmon if you prefer, or use canned chicken or shredded cooked chicken. This is a nice, variable, reliable recipe.

"Everything Meals for a Month" Linda Larsen


  • 3 ounces cream cheese, softened

  • 2 tablespoons Miracle Whip whipped salad dressing

  • 1 (6-ounce) can tuna, chunky, drained

  • 1/4 cup chopped shallot

  • 1/4 cup shredded carrot

  • 1 tablespoon lemon juice

  • 2 tablespoons unsalted butter, softened

  • 8 slices bread, whole wheat, or large sandwich buns

Steps to Make It

  1. In a medium bowl, combine the cream cheese and whipped salad dressing and beat until smooth. Stir in the drained tuna, onions, carrot, and lemon juice and blend well to combine. At this point, you can refrigerate this mixture up to three days before you make the sandwiches.

  2. Spread the softened butter thinly on each slice of the bread and spread the tuna filling on half of the slices. Put the bread slices together to make sandwiches.

  3. Wrap the sandwiches in freezer wrap and place in a gallon freezer bag. Label the sandwiches with the recipe name and the date you made them and freeze.

  4. To thaw, let the sandwiches thaw overnight in the refrigerator, or add to brown bag lunches (use an insulated lunch box only please!) in the morning and let the sandwiches thaw until lunchtime. Make sure that the sandwiches are eaten within 2 hours of being completely thawed.