Ingredients:

  • 1 can (5 oz/142g) Albacore or Skipjack tuna, drained well
  • 2 large eggs, hard-boiled and diced
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice, freshly squeezed
  • 2 tbsp celery, finely minced
  • 1 tbsp red onion, finely diced
  • 1 tsp fresh dill, chopped
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 4 slices sourdough bread
  • 2 leaves butter lettuce

Instructions:

  1. Boil the eggs. Place the 2 large eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat and cover for 10 minutes. Move the eggs to an ice bath immediately. Once cold, peel them and dice into 1/2 inch cubes.
  2. Open the 5 oz can of tuna and drain it thoroughly in a fine mesh strainer.
  3. In your mixing bowl, whisk together the 3 tbsp mayonnaise, 1 tsp Dijon, 1 tsp lemon juice, salt, and pepper until velvety and smooth.
  4. Add the 2 tbsp minced celery, 1 tbsp red onion, and 1 tsp fresh dill to the mayo mixture.
  5. Gently fold the tuna and the diced eggs into the dressing. Use a spatula rather than a whisk to keep the egg cubes intact.
  6. Lightly butter the 4 slices of sourdough and toast them in a skillet over medium heat until golden brown and fragrant.
  7. Place one leaf of butter lettuce on two of the toasted slices.
  8. Scoop a generous amount of the tuna egg mixture onto the lettuce.
  9. Top with the remaining bread slices. Press down gently so the filling settles, then slice diagonally with a serrated knife.