Ingredients:

  • 1 (5 ounce / 142g) can tuna, packed in water or oil, drained (albacore, skipjack)
  • 2 tablespoons mayonnaise (30ml)
  • 1 tablespoon finely chopped celery (15ml)
  • 1 tablespoon finely chopped red onion (15ml)
  • 1 teaspoon fresh lemon juice (5ml)
  • 1/2 teaspoon Dijon mustard (2.5ml)
  • Pinch of salt (kosher salt)
  • Pinch of black pepper (freshly ground)
  • Optional: 1 tablespoon chopped fresh parsley or dill (15ml)
  • 2 slices of bread (Sourdough, whole wheat, white)
  • 1 tablespoon butter, softened (15g) (Unsalted butter)
  • Optional: Lettuce leaves, thinly sliced tomato, or sprouts

Instructions:

  1. Drain the tuna thoroughly. Flake it apart in the mixing bowl with a fork.
  2. Add the mayonnaise, celery, red onion, lemon juice, Dijon mustard, salt, pepper, and optional herbs to the tuna.
  3. Gently mix all ingredients together until well combined. Be careful not to overmix.
  4. Taste the tuna salad and adjust seasonings as needed. Add more lemon juice for brightness, salt and pepper for flavor, or mayonnaise for creaminess.
  5. Spread softened butter evenly on one side of each slice of bread.
  6. Toast the bread in a toaster or in a skillet over medium heat until golden brown and crispy.
  7. Spread the tuna salad evenly on one slice of toasted bread.
  8. Add lettuce, tomato, or sprouts, if desired.
  9. Top with the second slice of toasted bread, butter-side up. Cut in half and serve immediately.