Tuna Salad Club Recipe

Prepare tuna

Open and drain the canned tuna well, then flake it into a medium bowl with a fork so there are no large chunks.

Add mayonnaise, Greek yogurt, and Dijon mustard to the flaked tuna. Stir until combined and creamy.

Fold in diced celery, minced red onion, chopped capers (if using), chopped parsley, and lemon juice. Mix to distribute evenly.

Season with salt and black pepper. Taste and adjust seasoning — add more lemon, salt, or pepper if needed. Refrigerate while you prepare the rest (15–20 minutes) to let flavors meld.

Wash and spin-dry the spring mix. Place in a bowl and keep chilled until assembly.

Slice the tomato into 1/4-inch slices. If desired, lightly salt and pepper the tomato slices and set aside for a few minutes to macerate (this draws out extra flavor).

Cook bacon until crisp (pan-fry, oven-bake, or microwave). Drain on paper towels and keep warm. If using avocado, slice it just before assembling to avoid browning.

Butter one side of each bread slice lightly. Toast buttered-side-down in a skillet over medium heat or use a toaster until golden and crisp.

To assemble each club (makes 2 double-decker clubs or 4 single layered sandwiches): Lay 4 toasted slices on a work surface, buttered side down if you prefer. On the first slice, place a layer of spring mix (about 1 cup), then spoon 1/2 of the tuna salad (about 6 oz) evenly over the greens.

Place two tomato slices on top of the tuna, then two pieces of crisp bacon. Top with a second toasted bread slice to create the middle layer. On this middle slice add another cup of spring mix, the remaining tuna salad, remaining tomato slices and bacon.

Finish with the final toasted slice on top. Press gently, then cut each sandwich in half diagonally (or into quarters if making club-style with a toothpick).

If desired, drizzle a small amount of olive oil over the exposed greens or add a thin slice of avocado before closing the sandwich.

Serve immediately while toast and bacon are warm. Provide extra spring mix or pickles and chips on the side.

Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 3 days.