Ingredients:

  • 6 oz Tuna, packed in olive oil (2 small cans), well-drained
  • 1/4 cup Mayonnaise (full-fat, good quality)
  • 1 stalk Celery, finely diced
  • 1 tbsp Red Onion, very finely minced (rinsed)
  • 1 tsp Capers, drained and roughly chopped
  • 1 tsp Dijon Mustard
  • 1/2 tsp Lemon Juice (freshly squeezed)
  • 1 tbsp Fresh Dill, chopped
  • 1 tsp Fresh Chives, snipped
  • Black Pepper, to taste
  • Pinch Sea Salt
  • 4 slices Sliced Bread (sourdough or bloomer)
  • Softened Butter, as needed
  • 4 leaves Lettuce (Romaine or Cos)

Instructions:

  1. Drain the canned tuna thoroughly using a strainer or sieve, pressing firmly with the back of a spoon to remove excess oil. Transfer the drained tuna to a mixing bowl and gently flake it with a fork, avoiding turning it into a paste.
  2. Finely dice the celery and red onion. Rinse the minced red onion quickly under cold water and pat dry to dull its raw bite. Add the diced celery, rinsed red onion, chopped capers, dill, and chives to the bowl with the flaked tuna.
  3. Combine the mayonnaise, Dijon mustard, and fresh lemon juice. Season the mixture with a pinch of sea salt (taste first!) and a generous amount of freshly ground black pepper.
  4. Pour the mayonnaise mixture over the tuna and vegetable blend. Gently fold the ingredients together until just combined. Cover the bowl and refrigerate for 15 to 30 minutes to allow the flavors to meld and firm up the mixture (recommended).
  5. Place 2 leaves of crisp lettuce on one slice of bread per serving, acting as a moisture barrier. Spoon half of the chilled tuna mixture evenly onto the lettuce. Top with the remaining slice of bread and slice diagonally to serve immediately.