Tuna Salad Sandwich

Tuna Salad Sandwich on toast with lettuce, tomato, onion and pickles. This light and bright-tasting tuna salad sandwich will hit the spot this Summer.

Tuna Salad:
4 cans tuna, packed in water
¾ cup celery, very finely minced
¾ cup red onion, very finely minced
½-¾ cup Hellmann's mayonnaise
1 Tbsp. dried dill
4 Tbsp. sweet relish, preferably chunky

Sandwich:
iceberg lettuce
thinly sliced red onion
sliced tomato
sea salt
black pepper, freshly ground
white bread
thin dill pickle slices

I drain my tuna into a colander or mesh strainer in the sink. I then use a potato masher, the one with the wide flat surface and press the tuna really well while it's in the strainer to get out any excess liquid. I let it drain in the sink for a few minutes, then place it in a bowl uncovered in the fridge for about an hour to really make sure there is no excess liquid.

When it is time to assemble I mix the tuna, celery, mayo, dried dill, sweet relish, salt and pepper to taste and combine really well. I let this chill in the fridge for a couple hours.

When it is time to make the sandwiches I finely chop up about a cup of the crisp parts of the iceberg lettuce and fold it into the tuna salad.

I toast my bread and give both sides a decent smear of mayo.

I then shred some iceberg lettuce, add the tuna salad to the bread, add the shredded lettuce, tomato, add salt and pepper, then the onion and pickles.

This sandwich MUST be cut on a diagonal. This is the tuna salad rule.