Ingredients:

  • 2 cans (5 oz each) albacore or skipjack tuna packed in water
  • 1/4 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup finely diced celery
  • 2 tbsp minced red onion
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill
  • 1 large hard-boiled egg, cooled and finely chopped
  • 1/4 tsp cracked black pepper
  • 1 pinch sea salt
  • 4 thick slices sourdough or multi-grain bread
  • 1 tbsp softened salted butter
  • 1/2 cup fresh arugula

Instructions:

  1. Open tuna cans and dump contents into a fine-mesh strainer. Using the back of a spoon, press firmly against the fish until all liquid is removed and the tuna is 'dry'.
  2. Transfer the dry tuna to a medium mixing bowl and use a fork to flake it into small, uniform pieces.
  3. Fold in the finely diced celery, minced red onion, and chopped hard-boiled egg. Sprinkle with fresh dill and black pepper.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. Pour over the tuna mixture.
  5. Gently fold the dressing into the tuna with a spatula until combined, taking care not to over-mix and preserve the texture.
  6. Spread softened butter on the exterior of the bread slices and toast in a cast iron skillet or toaster until golden brown.
  7. Divide the tuna mixture between two slices of bread, top with fresh arugula, and close the sandwiches.