Tuna Sandwich 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 chunks.

Add mayonnaise and Dijon mustard to the flaked tuna. Stir gently to combine so the mixture is moist but not soupy.

Fold in the finely diced celery, minced red onion, and chopped capers (if using).

Add lemon juice and chopped parsley. Season with salt and black pepper. Taste and adjust seasoning — add a little more lemon or mayo if desired.

Cover and chill the tuna salad in the refrigerator for at least 10 minutes to let flavors meld (optional but recommended).

If toasting bread: spread butter or brush olive oil on one side of each slice. Heat a skillet over medium heat and toast bread, buttered side down, 1–2 minutes until golden; flip and toast the other side 30–60 seconds, or toast in a toaster to preference.

Lay out 4 slices of bread. Divide the tuna salad evenly among them, about 1/2 cup (depending on bread size) per sandwich base.

Top tuna with a lettuce leaf, 2–3 tomato slices, and pickle slices if using.

Place the remaining bread slices on top. Press down gently and cut sandwiches in half diagonally or down the middle.

Serve immediately. Sandwiches can be wrapped and refrigerated for up to 24 hours (bread will soften over time).