Tuna Sandwich Recipe

Drain and flake tuna

Open the canned albacore tuna and drain thoroughly. Transfer tuna to a medium mixing bowl and use a fork to gently flake into bite-sized pieces, leaving some texture (about 1–2 minutes).

Mix dressing and aromatics

Add the mayonnaise, Dijon mustard, finely diced celery, finely diced red onion, lemon juice, and chopped parsley to the bowl with tuna.

Combine and season

Using the fork, fold the tuna and dressing together until evenly coated. Taste and season with salt and freshly ground black pepper. Adjust mayo or lemon juice for creaminess or brightness as desired. Refrigerate the mixture for 10 minutes if you prefer a slightly chilled salad (optional).

Toast bread

Lightly butter one side of each rye slice (optional) and toast bread in a skillet over medium heat or in a toaster until edges are crisp and surface is golden, about 2–3 minutes per side in a skillet or 2 minutes in a toaster. If using a skillet, press gently with a spatula for even toasting.

Prepare produce

While bread toasts, wash and dry romaine leaves. Slice the tomato into 1/4-inch rounds. Pat tomato slices dry with a paper towel to avoid soggy bread.

Assemble sandwiches

Lay two toasted rye slices cut-side up. Place 2 romaine leaves on each bottom slice, then divide the tuna salad evenly between the two sandwiches (about 6 oz tuna salad per sandwich). Arrange 3 tomato slices on top of the tuna, season tomato lightly with a tiny pinch of salt and pepper if desired, then top with the remaining toasted rye slices.

Slice and serve

Press sandwiches gently, then cut each sandwich diagonally or down the middle. Serve immediately while bread is warm and crisp. Leftover tuna salad can be refrigerated in an airtight container for up to 3 days.