TUNA FISH Recipe

Prepare tuna

Open and drain the canned tuna. Flake the tuna with a fork in a medium bowl, breaking up large chunks so pieces are bite-size.

Add mayonnaise, Dijon mustard, and sweet pickle relish to the flaked tuna. Stir gently to combine until evenly coated.

Fold in the finely diced celery, minced red onion, and chopped capers (if using). The celery adds crunch; taste and adjust quantity if desired.

Season the mixture with lemon juice, salt, and freshly ground black pepper. Mix in the chopped parsley if using. Taste and adjust seasoning—add more lemon for brightness, more mayo for creaminess, or more salt/pepper to preference.

Cover the bowl and refrigerate for at least 15 minutes (preferred 30 minutes) to let flavors meld. Stir again before assembling the subs.

If you prefer a toasted roll, preheat a skillet or griddle over medium heat. Split the hard sub rolls lengthwise, spread a thin layer of softened butter on cut sides, and toast buttered sides on the hot skillet until golden and crisp, about 1–2 minutes per side. Remove and keep warm.

Place 2 large lettuce leaves on the bottom half of each roll to act as a moisture barrier and provide crunch.

Divide the chilled tuna salad evenly among the 4 rolls (about 1/2 cup tuna salad per sandwich if making 4). Mound the tuna on top of the lettuce.

Layer 3–4 tomato slices and some thin red onion rings over the tuna. Season tomato slices lightly with salt and pepper to taste. Add pickle slices if using.

Close the sandwich with the top half of the roll. If desired, press gently and cut each sub in half diagonally for easier eating.

Serve immediately. Leftover tuna salad can be refrigerated in an airtight container for up to 3 days.