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Restaurants›Mr. Pickle's Sandwich Shop›Cali Tuna Recipe

Cali Tuna Recipe

Name: Mr. Pickle's Sandwich Shops Cali Tuna Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz canned albacore tuna (packed in water), drained; 3 tbs mayonnaise; 1 tbs Greek yogurt (plain, 2% optional); 1 tsp Dijon mustard; 0.5 cups celery, finely diced; 2 tbsp red onion, finely minced; 1 tbsp capers, roughly chopped; 1 tbs fresh lemon juice; 1 tsp fresh dill, finely chopped; 0.5 tsp kosher salt; 0.25 tsp black pepper, freshly ground; 4 slices sliced Swiss cheese; 1 whole ripe avocado, sliced; 0.5 whole English cucumber, thinly sliced; 0.5 whole ripe tomato, thinly sliced (optional); 1 cups mixed sandwich greens or butter lettuce; 2 tbsp red onion, thin rings (for garnish); 8 slices toasted bread (ciabatta, sourdough, or multigrain); 2 tsp unsalted butter, softened (for toasting); 4 slices pickles, sliced (dill or bread-and-butter); 2 tbsp banana peppers or pepperoncini, sliced; 0.25 cups sprouts (alfalfa or radish); 0.5 tsp everything bagel seasoning; 1 tsp olive oil (for drizzling); 1 tsp hot sauce (optional)

Inspired by Mr. Pickle's Sandwich Shop

Time25m

Serves4

Albacore Tuna Salad, Swiss, Avocado, Cucumber + “The Works”

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Ingredients

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Tuna Salad

14 oz canned albacore tuna (packed in water), drained

3 tbs Mayonnaise

1 tbs Greek yogurt (plain, 2% optional)

1 tsp Dijon mustard

1/2 cups celery, finely diced

2 tbsp red onion, finely minced

1 tbsp capers, roughly chopped

1 tbs fresh lemon juice

1 tsp fresh dill, finely chopped

1/2 tsp kosher salt

1/4 tsp Black pepper, freshly ground

Sandwich Components

4 slices sliced Swiss cheese

1 whole ripe avocado, sliced

1/2 whole English cucumber, thinly sliced

1/2 whole ripe tomato, thinly sliced (optional)

1 cups mixed sandwich greens or butter lettuce

2 tbsp red onion, thin rings (for garnish)

8 slices toasted bread (ciabatta, sourdough, or multigrain)

2 tsp unsalted butter, softened (for toasting)

The Works (optional toppings & finishing)

4 slices pickles, sliced (dill or bread-and-butter)

2 tbsp banana peppers or pepperoncini, sliced

1/4 cups sprouts (alfalfa or radish)

1/2 tsp everything bagel seasoning

1 tsp olive oil (for drizzling)

1 tsp hot sauce (optional)

Method

Tuna Salad

Drain and flake

Open the canned albacore tuna and thoroughly drain the liquid. Transfer the tuna to a medium bowl and use a fork to break it into flaky pieces, leaving some larger chunks for texture.

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

Fold in the finely diced celery, minced red onion, chopped capers, lemon juice, and chopped fresh dill. Mix gently to combine.

Season the tuna salad with kosher salt and freshly ground black pepper. Taste and adjust lemon, salt, or mayo/yogurt to reach desired creaminess and flavor. Refrigerate while preparing the rest of the sandwich if not assembling immediately.

Prepare Sandwich Components

Toast the bread slices until golden. If using butter, spread the softened butter thinly on one side of each slice before toasting, or brush butter on the cut side and toast in a skillet over medium heat until golden.

While the bread toasts, slice the avocado and toss the slices lightly with a pinch of salt and a few drops of lemon juice to slow browning.

Thinly slice the cucumber and tomato (if using). Separate and rinse the sandwich greens or lettuce and spin or pat dry. Prepare thin red onion rings for garnish.

If you prefer warm melted cheese, place slices of Swiss cheese on four of the toast slices and broil or place briefly in a hot skillet to melt (about 30–60 seconds under broiler). Otherwise leave cheese cold.

Assemble Sandwiches

On the bottom slice of each sandwich (cheese-melted side if you melted), place a generous portion of the tuna salad (about 3.5 oz or roughly 1/2 cup per sandwich for 4 sandwiches). Spread it evenly, leaving a small border around the edges.

Top the tuna salad with 2 slices of Swiss cheese (if not already placed/melted), then arrange 3–4 slices of avocado over the cheese.

Add a layer of thin cucumber slices, 2–3 tomato slices (if using), and a small handful (~1/4 cup) of mixed greens or butter lettuce.

Finish with any of 'The Works' toppings you like: 1 pickle slice, 1/2 tbsp banana peppers, a small pinch of sprouts, a light drizzle (about 1/4 tsp) of olive oil, and a sprinkle of everything bagel seasoning. Add hot sauce to taste if desired.

Place the top slice of toast over the sandwich, press gently, and cut the sandwich in half on the diagonal if desired. Repeat for remaining sandwiches.

Serve

Serve immediately while toast is crisp and cheese is warm (if melted). If not serving right away, keep tuna salad chilled and assemble just before eating to prevent soggy bread.

Leftover tuna salad will keep in an airtight container in the refrigerator for up to 3 days.