Ingredients:

  • 2 cans (5 oz each) solid white albacore tuna in water, drained
  • 1/3 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp fresh lemon juice
  • 1/8 tsp sea salt
  • 1/8 tsp freshly cracked black pepper
  • 1 stalk celery, finely minced (approx. 1/4 cup)
  • 2 tbsp red onion, finely diced and soaked in cold water
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp sweet pickle relish
  • 4 slices thick-cut sourdough bread
  • 1 tbsp unsalted butter
  • 2 leaves Bibb lettuce
  • 2 thick slices heirloom tomato

Instructions:

  1. Place the drained tuna in a fine-mesh strainer and press firmly with a fork to remove all excess water to prevent a watery salad.
  2. In a medium mixing bowl, flake the tuna with a fork. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  3. Fold in the minced celery, drained red onion, fresh dill, and pickle relish until evenly combined.
  4. Butter one side of each sourdough slice and toast in a skillet over medium heat for about 2 minutes until the edges are golden and the center is toasted.
  5. Assemble the sandwiches by placing a lettuce leaf on the bottom slice of bread (to act as a moisture barrier), followed by a generous scoop of tuna salad and a tomato slice. Top with the second slice of bread and cut diagonally.