Ingredients:

  • 10 oz solid white albacore tuna in water (2 cans), drained
  • 2 tbsp avocado oil mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 0.25 cup celery, finely diced
  • 2 tbsp red onion, minced
  • 2 tbsp dill pickles, chopped
  • 1 tbsp fresh dill, finely chopped
  • 0.25 tsp black pepper
  • 1 pinch sea salt
  • 4 slices sourdough bread
  • 2 leaves butter lettuce

Instructions:

  1. Drain the tuna thoroughly in a fine-mesh strainer, pressing down with a fork to remove all excess liquid.
  2. Mince the aromatics. Dice the celery and red onion into tiny, uniform 1/4 inch pieces.
  3. Combine the binder. Whisk the mayo, yogurt, Dijon, and lemon juice in a bowl until velvety and smooth.
  4. Add the seasonings. Stir in the black pepper, sea salt, and fresh dill. Smell the sharp citrus as it hits the herbs.
  5. Fold in the tuna. Add the drained tuna to the dressing and flake it gently with a fork.
  6. Incorporate the crunch. Fold in the celery, onions, and pickles.
  7. Toast the bread. Lightly toast your sourdough until golden and shimmering.
  8. Layer the lettuce. Place butter lettuce on the bread to create a moisture barrier.
  9. Assemble and serve. Mound the tuna mixture high and top with the second slice of bread.