Tuna* Recipe

Drain and Flake Tuna

Open the canned tuna and drain thoroughly. Transfer tuna to a medium mixing bowl and use a fork to flake it into small, even pieces.

Add mayonnaise, Dijon mustard, finely minced red onion, diced celery, lemon juice, salt, and black pepper to the bowl with tuna. Stir until evenly combined. Taste and adjust seasoning (more salt, pepper, or lemon) as needed.

If you want the spicy version, add sriracha and red pepper flakes to the mixed tuna. Start with 1 1/2 tablespoons of sriracha and 1/4 tsp red pepper flakes, then taste and add more if you prefer hotter. Mix until fully incorporated.

For a milder but still spicy option, add only sriracha or swap with a milder hot sauce.

If toasting, butter one side of each bread slice lightly. Heat a skillet or griddle over medium heat. Toast bread, buttered-side down, until golden brown (about 1–2 minutes). Flip and toast the other side briefly if desired. Alternatively, use a toaster or leave bread untoasted.

Place a lettuce leaf on four bread slices (or the bottom halves of rolls). Spoon an even portion of the tuna mixture onto each (about 3 oz tuna mixture per sandwich). Top with tomato slices and pickles if using.

Finish sandwiches with the remaining bread slices. If using garnish, sprinkle capers and chopped parsley over the tuna before closing. Cut sandwiches in half if desired and serve immediately.

Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days. Do not freeze. Stir before serving; you may need to add a splash of lemon juice or a teaspoon of mayonnaise if mixture seems dry.