Ingredients:

  • 12 oz white albacore tuna packed in water (2 cans)
  • 2 large hard-boiled eggs, finely chopped
  • 0.5 cup celery, finely diced
  • 0.25 cup red onion, finely diced and soaked in cold water
  • 3 tbsp sweet pickle relish
  • 2 tbsp fresh dill, finely chopped
  • 0.33 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 0.5 tsp cracked black pepper
  • 8 slices sourdough bread
  • 4 leaves butter lettuce

Instructions:

  1. Prep the onions. Dice 0.25 cup red onion and submerge them in a bowl of ice cold water.
  2. Open the tuna cans and press the lid down firmly to squeeze out every drop of water. Wait until the tuna feels dry and flaky.
  3. Use the large holes on a box grater to shred the 2 hard boiled eggs into a large bowl.
  4. Add the tuna to the eggs and use a fork to break it into bite-sized chunks.
  5. Drain the onions and pat them dry. Fold in the onions, 0.5 cup celery, and 3 tbsp sweet pickle relish.
  6. In a separate small bowl, whisk 0.33 cup mayo, 1 tbsp Dijon, 1 tbsp lemon juice, 2 tbsp dill, and 0.5 tsp black pepper.
  7. Pour the dressing over the tuna mixture and fold with a spatula until everything is evenly coated and glistening.
  8. Lightly toast 8 slices of sourdough until the edges are golden and the surface feels firm.
  9. Place a leaf of butter lettuce on four slices of bread, then scoop a generous portion of the tuna salad on top.
  10. Top with the remaining bread and slice diagonally until the knife shatters the crust with a clean snap.