This tuna sandwich recipe is my go-to, my favorite, and the most delicious lunch or dinner, ever! I promise. It’s refreshing, it’s crisp from the iceberg, and SO good.
Tuna, celery, red onions, green onions, fresh dill, lemon juice, mayonnaise, dijon mustard, salt and pepper, sliced bread
Open up and drain tuna (whether that’s in oil or water). Place your tuna in a medium bowl and fork until all the tuna is broken apart, as finely as you can. I like some texture, but overall, I do prefer it a little more on the fine side, up to you, though! Set aside.
Now, prep and chop your celery, red onions, green onions, fresh dill and pickles. Add in the bowl with the tuna.
Add lemon juice, mayo, dijon mustard and salt and pepper. Mix to combine. Store in the refrigerator to chill for at least 15 minutes.
Take your slices of bread (toast if you prefer) and add a layer of mayo on one side and dijon mustard on the other side, add on a slab of iceberg, top with your tuna from the fridge and then a slice of sharp cheddar, cover with the top bread, slice in half and serve.