Ingredients:

  • 4 (5-ounce) cans Canned Tuna, water-packed (drained very well)
  • ½ cup Mayonnaise (full fat preferred)
  • 2 large stalks Celery, finely diced
  • ¼ cup Red Onion, very finely diced
  • 1 Tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Dried Dill (Optional)
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • 8 slices Bread (Whole grain, sourdough, or rye)
  • 4 thin slices Roma Tomato
  • 4 leaves Crisp Lettuce Leaves (e.g., Romaine or Butter)

Instructions:

  1. Drain the Tuna Thoroughly: Open the cans of tuna and pour the contents into a fine-mesh sieve or colander. Press down firmly to extract as much excess water as possible. Transfer the drained tuna to a mixing bowl and lightly flake it using a fork, ensuring no large clumps remain.
  2. Prepare Vegetables and Binder: Finely dice the celery and red onion; dicing them very small is crucial for the classic texture. Add the diced vegetables to the bowl with the tuna. In a separate small bowl, combine the mayonnaise, lemon juice, Dijon mustard, and dried dill. Whisk until emulsified.
  3. Combine and Season: Pour the binder mixture over the tuna and vegetables. Add the kosher salt and black pepper. Use a rubber spatula to gently fold the ingredients together until everything is just combined and evenly coated. Avoid over-mixing.
  4. Chill (Mandatory): Cover the bowl and refrigerate the tuna salad for a minimum of 30 minutes. This chilling time is essential for the flavors to fully meld.
  5. Assemble Sandwiches: Lightly toast the bread, if desired. On one slice of bread, layer 1–2 pieces of crisp lettuce and 1 slice of tomato. Spoon a generous scoop (approx. ½ cup) of the chilled tuna salad onto the prepared vegetables. Top with the second slice of bread. Repeat for the remaining sandwiches and serve immediately.