Ingredients:

  • 2 (5 ounce / 142g) cans tuna in water, drained well
  • 1/2 cup / 120ml mayonnaise
  • 1/4 cup / 60ml finely chopped celery
  • 1/4 cup / 60ml finely chopped red onion
  • 2 tablespoons / 30ml finely chopped fresh dill
  • 1 tablespoon / 15ml fresh lemon juice
  • 1 teaspoon / 5ml Dijon mustard
  • 1/4 teaspoon / 1.25ml black pepper, freshly ground
  • Pinch of salt, or to taste
  • 8 slices bread
  • Lettuce leaves
  • Sliced tomato
  • Cucumber slices

Instructions:

  1. Drain the tuna thoroughly. Flake it into the mixing bowl using a fork. Ensure there are no large clumps.
  2. Add the chopped celery, red onion, and fresh dill to the bowl with the tuna.
  3. In a separate small bowl (or directly into the tuna bowl), whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
  4. Pour the dressing over the tuna and vegetables. Gently fold everything together until well combined.
  5. Taste the tuna salad and adjust seasonings as needed.
  6. For best results, cover the tuna salad and refrigerate for at least 30 minutes.
  7. Spread the tuna salad evenly onto four slices of bread. Top with lettuce, tomato, and cucumber slices (if using). Cover with the remaining slices of bread and serve immediately.