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Classic Deli Tuna Salad Sandwich
Rachel Kim

Classic Deli Tuna Salad Sandwich

Well-drained tuna, celery, pickle and mayonnaise make the counter standard. Flaking the tuna before adding mayonnaise prevents dense wet clumps, and a squeeze of lemon keeps the mixture from tasting flat. Lettuce belongs on both bread faces when the sandwich needs to wait for lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cans 5 oz each tuna in water, thoroughly drained
  • 1/2 cup mayonnaise
  • 2 celery ribs finely chopped
  • 1/3 cup finely chopped dill pickles
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 slices whole-wheat bread
  • 8 lettuce leaves dried

Method
 

  1. Flake the drained tuna with a fork until no compact chunks remain.
  2. Fold in mayonnaise, celery, pickles, lemon juice, salt and pepper.
  3. Chill for 20 minutes if time allows.
  4. Place dry lettuce on four bread slices, divide the tuna salad over it and add another lettuce leaf to each.
  5. Close with the remaining bread, cut and serve or refrigerate.