Ingredients:

  • 2 x 5 oz cans Canned Tuna (drained)
  • 1/2 cup Quality Mayonnaise (Full-fat)
  • 1 tablespoon Shallot, very finely minced
  • 1 teaspoon Celery, very finely minced (optional)
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Sweet Pickle Relish (optional)

Instructions:

  1. Open the cans of tuna and drain thoroughly, pressing down firmly to remove all excess liquid. Finely mince the shallot and celery until the pieces are almost paste-like.
  2. In a mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, minced shallot, minced celery (if using), salt, pepper, and relish (if using). Whisk until the base is thoroughly combined and smooth.
  3. Add the well-drained tuna to the mayonnaise mixture. Gently fold the tuna in using a fork.
  4. To achieve the signature creamy texture, pulse the mixture 2 to 3 times in a mini food processor, or mash actively against the side of the bowl with a sturdy fork until 75% of the mixture is smooth and creamy.
  5. Cover the bowl tightly and refrigerate the tuna filling for a minimum of 30 minutes. This chilling time allows the flavors to meld and the filling to firm up.
  6. For assembly, scoop the chilled filling onto a submarine roll (or bread). Add sliced cheese (like Provolone) and broil/grill until melted and bubbly. Top with fresh shredded lettuce, tomato, and red onion.