Ingredients:

  • 4 Large Eggs
  • Pinch of Salt (to prevent cracking)
  • 2 (5-ounce / 140g each) cans Tuna in water or olive oil, drained (preferably chunk light tuna)
  • 1/4 cup Mayonnaise (full-fat or light, your preference) (59ml)
  • 2 tablespoons Celery, finely diced (30ml)
  • 2 tablespoons Red Onion, finely diced (30ml)
  • 1 tablespoon Fresh Parsley, chopped (15ml)
  • 1 tablespoon Lemon Juice, fresh (15ml)
  • 1 teaspoon Dijon Mustard (5ml)
  • 1/4 teaspoon Black Pepper, freshly ground
  • Pinch of Salt (to taste – remember the tuna is salty!)
  • Optional: 1/4 teaspoon Dried Dill
  • 8 slices of Bread (your favourite type – sourdough, whole wheat, or white are all great)
  • Lettuce leaves (optional)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, add a pinch of salt, bring to a boil, then simmer for 8 minutes. Immediately transfer to an ice bath to stop cooking.
  2. Peel the cooled eggs and chop them into small pieces.
  3. In a mixing bowl, combine drained tuna, chopped eggs, mayonnaise, celery, red onion, parsley, lemon juice, Dijon mustard, salt, pepper, and dill (if using).
  4. Gently mix all ingredients until just combined, being careful not to overmix the tuna.
  5. Spread tuna salad evenly onto 4 slices of bread. Top with lettuce (if desired) and the remaining slices of bread.
  6. Cut in half and serve immediately.