Ingredients:
- 2 cans (5 oz each) Solid White Albacore tuna in water, drained thoroughly
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp sea salt
- 1/4 cup finely diced celery
- 2 tbsp minced red onion
- 1 tbsp nonpareil capers, drained
- 1 tbsp fresh dill, finely chopped
- 4 slices sourdough bread
- 2 leaves butter lettuce
Instructions:
- Open your 2 cans of Albacore tuna and dump them into a fine mesh strainer. Use the back of a spoon to press firmly until no more water drips through. This is the most important step for a sandwich that stays fresh.
- In a medium mixing bowl, combine the 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/4 tsp sea salt, and 1/2 tsp black pepper. Whisk these together until the sauce is silky and pale yellow.
- Add the 1/4 cup diced celery, 2 tbsp minced red onion, 1 tbsp capers, and 1 tbsp chopped dill to the dressing. Stir well to coat the vegetables. Now, add the drained tuna. Use a fork to gently flake the tuna into the dressing, but stop while you still see distinct, meaty chunks.
- Place your 4 slices of sourdough on a clean surface. If you like a bit of warmth, toast them lightly until the edges are golden and fragrant. This creates a wonderful contrast with the cool tuna.
- Lay one leaf of butter lettuce onto two of the bread slices. This leaf acts as a raincoat for your bread, preventing the moisture of the salad from soaking in. It’s a trick I use for every [30 Minute Weeknight recipe](https://variousmeals.com/recipes/chicken-pasta-dinner/) involving sandwiches.
- Spoon the tuna mixture evenly over the lettuce leaves. Spread it to the very edges so every bite is consistent.
- Top with the remaining bread slices. Press down very gently to 'set' the sandwich without squishing the tuna out the sides.
- Use a serrated knife to cut the sandwiches diagonally. The serrated edge will saw through the crusty sourdough without compressing the velvety filling inside.