Tuna Salad Sandwiches

[The Tuna Piano Remix]

Fresh, protein-packed tuna salad with a satisfying crunch served on wholesome bread. This is seaside simplicity that makes lunch feel special.

remixology.com/recipe/tuna-salad-sandwiches/

Makes

Serves 4

Total Time

40 min (15 min prep + 30 min chill)

Ingredients

Tuna Salad:
2 cans (10 oz/284g) wild-caught tuna in water, drained
1/3 cup (75g) avocado oil mayonnaise
2 tbsp (30ml) fresh lemon juice
2 celery stalks (120g), finely diced
1/4 cup (40g) red onion, finely diced
2 tbsp (8g) fresh dill, chopped
1 tbsp (15g) capers, chopped
1 tsp (5g) Dijon mustard
1/2 tsp (3g) sea salt
1/4 tsp (0.5g) black pepper

Sandwich Assembly:
8 slices cassava flour bread or sourdough
4 large lettuce leaves
1 large tomato (200g), sliced

Steps

Drain:

Thoroughly drain tuna in fine-mesh strainer, pressing gently to remove excess water. Flake into large mixing bowl with fork, breaking up any large chunks.

Mix:

Add avocado oil mayonnaise, fresh lemon juice, and Dijon mustard to tuna. Gently fold together until well combined but not overmixed.

Fold:

Add finely diced celery, red onion, chopped dill, and capers to tuna mixture. Fold ingredients together gently to maintain texture.

Season:

Season tuna salad with sea salt and black pepper, tasting and adjusting seasoning as needed for balanced flavor.

Chill:

Cover and refrigerate tuna salad for 30 minutes minimum to allow flavors to meld and develop complexity.

Toast:

Toast bread slices until golden brown and crispy. Let cool slightly to prevent wilting lettuce when assembling sandwiches.

Assemble:

Layer each sandwich with lettuce, generous portion of tuna salad, and tomato slices. Top with remaining bread and serve immediately.

Store:

Store leftover tuna salad covered in refrigerator up to 3 days. Assemble fresh sandwiches as needed to maintain optimal texture.

Make it Good For The Gut (Optional)

Add 2 tablespoons finely chopped fermented pickles for probiotics and extra tang. Include 1 tablespoon sauerkraut for beneficial bacteria and digestive enzymes. Use Greek yogurt to replace half the mayonnaise for protein and probiotics. Add 1 teaspoon apple cider vinegar with the mother for additional digestive benefits and tangy flavor.

Remix Options

Protein Variations: Use wild-caught salmon, chicken breast, or chickpeas for different protein sources and flavors. Lightened Version: Replace half the mayonnaise with plain Greek yogurt for added protein and reduced calories. Mediterranean Style: Add olives, sun-dried tomatoes, and fresh basil for Italian-inspired flavors. Spicy Kick: Include diced jalapeños, sriracha, or chipotle peppers for heat and smoky flavor. Low-Carb Option: Serve in lettuce wraps, on cucumber slices, or stuffed in avocado halves instead of bread. Crunchy Additions: Try chopped almonds, water chestnuts, or apple pieces for extra texture and freshness.

Good To Know

Tuna Selection: Wild-caught tuna provides superior omega-3 fatty acids and cleaner flavor without mercury concerns of larger fish species. Mayonnaise Choice: Avocado oil mayonnaise offers healthy monounsaturated fats without inflammatory vegetable oils found in conventional mayo. Texture Balance: Finely diced celery and onion provide essential crunch while capers add briny flavor that enhances the fish without overpowering. Flavor Development: Chilling the salad allows flavors to meld and improves texture – the dill becomes more pronounced and vegetables soften slightly. Bread Selection: Choose sturdy bread that won’t become soggy from moisture in the tuna salad – sourdough, whole grain, or cassava flour work best. Storage Guidelines: Tuna salad keeps refrigerated 3 days maximum and should never be left at room temperature longer than 2 hours for food safety. Make-Ahead Strategy: Prepare tuna salad up to 2 days ahead, but add bread and fresh vegetables just before serving to maintain optimal texture.