Ingredients:

  • 2 (5 oz) cans Albacore Tuna, water-packed (or olive oil, drained)
  • 1 large stalk Celery, very finely diced (approx. 40 g)
  • ¼ cup Red Onion, finely diced (approx. 30 g)
  • ½ cup Mayonnaise (full-fat recommended)
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Fresh Dill, chopped (or ½ tsp dried dill weed)
  • ¼ teaspoon Granulated Sugar
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • 8 slices Bread (e.g., Sourdough, Whole Grain)
  • 4 large leaves Green Leaf or Romaine Lettuce

Instructions:

  1. Drain the Tuna: Open the cans of tuna and transfer the contents into a fine-mesh sieve or colander. Press down firmly with the back of a fork to remove as much liquid as possible. Residual water is the enemy of creamy tuna salad!
  2. Mince the Vegetables: Finely dice the celery and red onion. The smaller the pieces, the better the overall texture. Set aside.
  3. Flake the Tuna: Transfer the well-drained tuna into the mixing bowl. Use a fork to gently flake the tuna until it’s broken down into small, consistent pieces.
  4. Create the Dressing: In a separate small bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, dill, granulated sugar, salt, and black pepper. Whisk briefly until smooth.
  5. Combine Ingredients: Pour the dressing mixture over the flaked tuna and diced vegetables.
  6. Mix Gently: Fold the ingredients together until everything is evenly coated. Do not overmix, as this can make the tuna mushy; we want defined flakes.
  7. Taste and Adjust: Taste the mixture and adjust seasoning as necessary (a touch more salt, pepper, or lemon juice for zing).
  8. Chill (Crucial Step): Cover the bowl and refrigerate the tuna salad for at least 30 minutes. This resting time is vital for the flavours to meld beautifully.
  9. Toast (Optional): Lightly toast your bread slices if desired for extra texture.
  10. Build the Sandwich: Place a leaf of lettuce on one slice of bread. Spoon one serving (about ½ cup) of the chilled tuna salad onto the lettuce. Top with the second slice of bread.
  11. Serve: Cut the sandwich diagonally, Panera-style, and serve immediately.