Tuna Salad Sandwich

Method

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1. Drain the tuna in a sieve for a minute, then tip it into a bowl. Do not press it — you want it moist and flaky, not compressed.

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2. Break it up with a fork into large flakes rather than mashing it to paste.

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3. Add the mayonnaise, celery, red onion, capers, dill, lemon juice and mustard, and fold gently until just combined.

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4. Season with the salt and pepper, then taste. It should be sharper than feels right in the bowl, because the bread will mute it.

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5. Lay a lettuce leaf on four of the bread slices — the leaf is a barrier that keeps the bread dry.

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6. Pile the tuna salad on, add tomato if using, and top with the remaining bread.

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7. Press gently and cut in half on the diagonal.

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Chef’s Tips

• Fold, do not mash. Tuna salad should have texture; paste is what tins of it taste like.
• The lettuce goes between the bread and the filling, always.
• Make the salad an hour ahead if you can — the celery and onion mellow.

Pairing Suggestions

• Salt and vinegar crisps
• A dill pickle
• Tomato soup

Storage & Reheating

The tuna salad keeps 2 days refrigerated. Assemble the sandwich just before eating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.