Ingredients:

  • 2 (5 ounce/142g) cans tuna in water or oil, drained thoroughly
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) celery, finely diced
  • 2 tablespoons (30ml) red onion, finely diced (soaked in ice water optional)
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) dill, finely chopped
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • Pinch of sea salt (or to taste)
  • 1 tablespoon (15ml) Sweet Pickle Relish (optional)
  • 4 slices of your favourite bread
  • Optional: Lettuce leaves, tomato slices, cucumber slices for serving

Instructions:

  1. Drain the tuna really well. Gently flake it into the mixing bowl.
  2. Dice the celery and red onion as finely as possible.
  3. Add the mayonnaise, celery, red onion, lemon juice, dill, mustard, pickle relish (if using), salt, and pepper to the bowl with the tuna.
  4. Gently mix all the ingredients together until just combined. Be careful not to overmix.
  5. Taste the tuna salad and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or mayonnaise to your liking.
  6. Spread the tuna salad evenly onto two slices of bread. Top with lettuce, tomato, and/or cucumber if desired. Top with the remaining slices of bread.
  7. Cut the sandwiches in half and serve immediately. For best results, refrigerate the tuna salad for at least 30 minutes before assembling.