Albacore Tuna Salad Sandwich Recipe
With celery, dill pickles, mayo & dill - mixed and served with lettuce, tomato, and mayo.
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Ingredients
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Tuna Salad
Sandwich Assembly
Method
Tuna Salad
- 1
Prepare tuna
Open and drain the canned albacore tuna thoroughly. Transfer the tuna to a medium mixing bowl and use a fork to break up large chunks until flaked but not mushy.
- 2
Mix aromatics and seasonings
Add the finely diced celery, finely diced dill pickles, and minced red onion (if using) to the bowl with the tuna. Add the chopped fresh dill (or dried), Dijon mustard, lemon juice, salt, and black pepper.
- 3
Bind with mayo
Add the 1/2 cup mayonnaise to the tuna mixture. Gently fold everything together with a rubber spatula or fork until evenly combined. Taste and adjust seasoning: add a pinch more salt, pepper, or a squeeze more lemon if desired. The tuna salad should be moist but not soupy.
Sandwich Assembly
- 4
Prepare bread
If you prefer, lightly toast the bread slices. Spread about 1/2 teaspoon butter or 1/2 teaspoon mayonnaise on one side of each slice to enhance flavor and prevent sogginess.
- 5
Assemble sandwiches
Place a lettuce leaf on four of the bread slices (the side with butter/mayo). Spoon approximately 1/2 cup of the prepared tuna salad onto each lettuce-lined slice and spread it evenly. Top the tuna with tomato slices (about 1/4 cup per sandwich). Spread about 1 teaspoon extra mayonnaise on the remaining bread slices and place them mayo-side down on top of the tomatoes to form each sandwich.
- 6
Finish and serve
Press sandwiches gently, then cut each sandwich in half diagonally or down the middle. Serve immediately. Leftover tuna salad can be refrigerated in an airtight container for up to 3 days.