Tuna Salad Supreme Sandwich Recipe

Inspired by The Modern Rotisserie

Time25m

Serves2

mixed greens, sliced tomatoes, our tuna salad supreme (white albacore tuna, mayonnaise, red pepper relish, red onions and celery) and topped with sweet pickles on a rustica roll.

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Ingredients

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Tuna Salad Supreme

12 oz canned white albacore tuna (packed in water), drained

3 tbs Mayonnaise

2 tbs red pepper relish (sweet), finely chopped

1/4 cup red onion, finely minced

1/2 cup celery, finely diced

1 tsp lemon juice, fresh

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Sandwich Assembly

2 each rustica roll (or rustic sandwich roll), split

2 cups mixed salad greens (arugula, baby spinach, or mixed greens)

1 each tomato, ripe, sliced 1/4-inch thick

8 slices sweet pickle slices

1 tsp butter or olive oil (optional, to toast roll)

Method

Tuna Salad Supreme

Prepare tuna

Open and drain 12 oz canned white albacore tuna very well. Place tuna in a medium mixing bowl and flake with a fork until mostly broken into bite-sized pieces.

Combine dressing

In a small bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until smooth.

Mix salad

Add 2 tablespoons red pepper relish, 1/4 cup finely minced red onion, and 1/2 cup finely diced celery to the bowl with tuna. Pour the mayonnaise dressing over the tuna mixture. Gently fold with a spatula or fork until everything is evenly coated but still slightly chunky. Taste and adjust seasoning with a pinch more salt or pepper if desired. Cover and chill in refrigerator for at least 15 minutes to let flavors meld (optional, but recommended).

Sandwich Assembly

Prepare roll

If desired, lightly cut the rustica rolls in half and brush the cut faces with a little butter or olive oil. Toast cut-side down in a skillet over medium heat or under a broiler until lightly golden, about 1–2 minutes. Remove and let cool slightly.

Assemble sandwich

On the bottom half of each roll place 1 cup mixed salad greens, followed by tomato slices (about 4 slices from one tomato). Spoon half of the chilled tuna salad (about 6 oz tuna mixture) evenly over the tomatoes on each sandwich. Top the tuna with 4 sweet pickle slices per sandwich, then add the top half of the roll.

Serve

Press lightly, cut the sandwich in half if desired, and serve immediately. Provide extra napkins — the tuna salad is creamy. Leftover tuna salad can be refrigerated in an airtight container for up to 3 days.