Ingredients:

  • 10 oz canned tuna in water, thoroughly drained
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup celery, finely diced
  • 2 tbsp red onion, finely minced
  • 1 tbsp fresh dill or parsley, chopped
  • 2 tbsp sweet or dill pickle relish
  • 4 slices sourdough, whole wheat, or brioche bread
  • 2 large butter lettuce leaves
  • 4 slices tomato
  • 1 tbsp softened butter

Instructions:

  1. Drain the tuna thoroughly using a fine-mesh strainer, pressing with a spoon to remove all excess liquid for a non-watery texture.
  2. Place the drained tuna in a mixing bowl and flake with a fork until the desired texture is reached.
  3. In a small bowl or the side of the mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  4. Fold in the diced celery, minced red onion, chopped herbs, and relish until the tuna is evenly coated and creamy.
  5. Lightly butter the bread slices and toast in a skillet over medium heat until golden brown.
  6. Assemble the sandwich by placing lettuce on the bottom slice, followed by a generous scoop of tuna salad and tomato slices, then top with the second slice of bread.