Serve your tuna sandwich with cold and creamy salads or fried potatoes and onions on the side to amp up the flavor.

Here are five side dishes that pair with your tuna sandwich:

• Coleslaw
• Potato Wedges
• Fried Bloomin Onion
• Creamy Green Salad
• Mozzarella Pasta Salad

1. Coleslaw

Preparation Time: 10 minutes

2 cups shredded white cabbage, 2 carrots, 2 cups shredded purple cabbage, 4 tablespoons mayonnaise, 4 tablespoons sour cream, 1 tablespoon white vinegar, bunch of dill (optional)

Instead of sour cream, you may use yogurt or extra mayonnaise.

A tuna sandwich, like any other, is incomplete without a side of coleslaw. The creamy mayo complements the coleslaw well.

To begin, shred the veggies. To save time, cut the cabbage in half to remove the core. Carrots should be cut into thin strips lengthwise. Using a vegetable peeler or mandoline to speed up the procedure. Place all of the shredded veggies in a mixing basin.

In a separate dish, whisk together the vinegar, sour cream, and mayonnaise. Pour the mixture over the shredded veggies and toss to combine. Although the veggies may be served immediately, marinating them in the sauce for 15 minutes in the refrigerator improves the flavor.

You may purchase a pre-shredded coleslaw mix instead of making the cabbage and carrots.

2. Potato Wedges

Preparation Time: 45 minutes

6-7 big potatoes, 2-3 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon onion powder, 2 teaspoons salt and pepper, 1 cup olive oil, 1 cup parmesan cheese, chopped parsley or fresh rosemary for garnish

For a low-calorie alternative, consider using an air fryer.

Although chips are extremely continental, wedges are a person’s best buddy! So use these wedges to enhance your tuna sandwich game! They’re crunchy and tasty.

Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). While your oven is heating up, split your potatoes in half lengthwise and slice those pieces. Cut each slice again, and you’ll get eight wedges from a single potato. Place them in a large mixing dish.

To prepare a sauce for the wedges, mix olive oil, spices, and chopped garlic in a small dish. Cover and massage the potatoes with the mixture.

Line a baking sheet with parchment paper and arrange the wedges skin-side down. Arrange them on the tray in a single layer to ensure that they cook evenly.

Allow them to bake for 35-40 minutes, checking them often. After 20 minutes, use a fork to flip the wedges skin side up. Serve immediately sprinkled with parmesan cheese and parsley.

If you want to get your wedges done fast, throw them in the air fryer. Line your air frying pan with a baking sheet and air fry for 20 minutes.

3. Fried Bloomin Onion

Preparation Time: 35 minutes

1 big onion, 2 eggs, 1 cup milk, 1 cup all-purpose flour, 2 tablespoons paprika, 1 tablespoon dried thyme, 1 tablespoon cumin, salt to taste, vegetable oil for frying

You may use gluten-free flour for the flour.

Forget about onion rings; it’s time to grow an onion flower in your kitchen! This intricate-looking meal comes up quickly and is an excellent way to amaze visitors.

First, prepare the star of the show: the onion. Peel your onion, but leave the hairy root in place to hold the layers together. Place the onion on a chopping board and cut the other end.

Slice the onion all the way down, starting an inch from the root. Repeat the process with the onion turned sideways. Four properly spaced cuts are required.

The following step is to make two additional slices each quarter, resulting in 12 parts per onion. Don’t worry if you create fewer slices; it will still be delicious.

Now you must fluff the flower by removing slices off the cuts to make it seem like a real flower. Fluffing aids in the adhesion of the flour mixture to the onion. Don’t worry if a portion slips off; it won’t be evident until you’re finished.

If chopping and peeling seem too difficult, watch this video to learn how to create blooming onions.

In a large enough basin to hold your onion flower, whisk together the milk and eggs. In a separate bowl, combine the flour, paprika, dried thyme, cumin, and salt.

Submerge your onion in the wet ingredients, making sure it is well submerged. Place the onion on a platter and coat with the flour mixture. To prevent clumping, gently shake the onion.

In a deep pan, heat the oil at roughly 350F (175C). Place your onion, bloom side up, in the center of the pan. It should be ready in 7-9 minutes. Get out your favorite condiments and start dipping!

4. Creamy Green Salad

Preparation Time: 10 minutes

1 iceberg lettuce head, 1 tiny red bell pepper, 3 green onions, 3 tomatoes

1 cup mayonnaise, 1 teaspoon salt, 1 teaspoon ground pepper, 1 tablespoon red wine or rice vinegar

Tip: If you want to add some heat to your salad, cut a tiny red pepper or a jalapeño.

It’s a crisp and fresh green salad with a creamy dressing that will go wonderfully with your tuna sandwich!

To begin, cut all of your salad components and place them in a big serving dish. In a jar, add mayonnaise, salt and pepper, and the vinegar of your choosing to make the vinaigrette. Screw on the lid and shake vigorously. The vinaigrette may be stored in the refrigerator for up to 4 days. When ready to serve, pour over your salad and mix thoroughly.

This basic salad may be tailored to your preferences. If you don’t want to make the vinaigrette, you may purchase a ready-made salad dressing.

5. Mozzarella Pasta Salad

Preparation Time: 25 minutes

1 pound pasta (penne, cavatappi, or farfalle preferred), 1 cup cherry tomatoes, 2 scallions, 1 red bell pepper, 1 yellow bell pepper, 1 cup halved olives, 1 cup fresh basil, 2 ounces fresh mozzarella cheese, 1 cup olive oil, 1 tablespoon red wine vinegar, 1 teaspoon salt, 1 teaspoon ground pepper

If you don’t add the dressing, you may keep this salad in the refrigerator for up to 5 days. Keep the dressing in its own jar.

This cold-served pasta dish complements your tuna sandwich well.

Begin by preparing the spaghetti. Cook the pasta according to the package directions. This salad works best with tube-shaped pasta, such as penne, farfalle, and cavatappi (or cellentani), since they absorb the sauce better and provide texture to the salad.

Drain but do not rinse the pasta. Allow it to rest while you make the vinaigrette: in a jar, combine olive oil, red wine vinegar, salt, and pepper. Shake vigorously and set aside.

Take out your chopping board and begin cutting the remaining salad components. Cut the olives, cherry tomatoes, and mozzarella into tiny pieces. Add the peppers and scallions, cut into bite-size pieces, to the bowl.

Mix in the spaghetti with the greens. Before pouring in the vinaigrette, give it one more shake. Toss the salad to mix everything and serve.

Conclusion

Tuna sandwiches are high in protein and omega-3 fatty acids. With the correct side dish, they may be a full supper. Tuna and mayo go well together; serve with coleslaw or a creamy salad for a delectable combination.

If you want fried food with your sandwich, try the gourmet blooming onion and handmade potato wedges dishes. Good luck!