Ingredients:

  • Two 5 oz cans good quality tuna (oil-packed preferred), thoroughly drained and flaked
  • 1/3 cup full-fat mayonnaise
  • 1 stalk celery, finely diced
  • 2 Tbsp red onion, very finely minced
  • 1 tsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1 Tbsp capers (or finely minced gherkins/pickles), drained and roughly chopped
  • 1/4 tsp freshly ground black pepper
  • Pinch of salt (use sparingly)
  • 4 slices sourdough, whole grain, or farmhouse white bread
  • 1 Tbsp unsalted butter (for spreading/grilling)
  • 4 crisp lettuce leaves (Iceberg or Romaine)
  • 2 slices ripe tomato (optional)

Instructions:

  1. Thoroughly drain the cans of tuna, pressing out as much liquid or oil as possible. Transfer the tuna to the mixing bowl and use a fork to flake it into medium pieces, ensuring texture is retained.
  2. Finely dice the celery and red onion. Roughly chop the capers.
  3. Whisk together the mayonnaise, Dijon mustard, lemon juice, pepper, and salt to create the dressing.
  4. Add the diced celery, red onion, and capers to the tuna. Pour the prepared dressing mixture over the top.
  5. Fold the ingredients together gently using a spatula or fork until just combined. Do not overmix, as this breaks down the tuna and makes the salad dense. (Optional: Refrigerate for 30 minutes to allow flavors to marry).
  6. Prepare the bread: either lightly toast the slices, or for a superior finish, lightly butter the outsides of the slices and grill them in a frying pan until golden brown and crisp.
  7. Layer the foundation: If using tomato, lay the slices on one side of the bread and season lightly. Place the crisp lettuce leaves on the other slice of bread.
  8. Generously spoon half of the tuna mixture onto the lettuce side of the bread and spread evenly, covering the entire surface. Close the sandwich firmly, cut diagonally, and serve immediately.