Best Tuna Salad Sandwich with Dill and Lemon Zest
A restaurant-quality tuna salad sandwich: tender tuna with crunchy celery and red onion, relish, a little spicy brown mustard, mayo, fresh dill and lemon zest, piled on toasted sourdough.
Servings 4 sandwiches
Calories 610kcal
Ingredients
Tuna salad
- 12 oz tuna Peter uses sous vide albacore from Sitka Seafood Market; good canned albacore works too
- 2 ribs celery finely diced
- 1/3 cup red onion finely diced
- 2 Tbsp pickle relish
- 1 Tbsp Gulden's spicy brown mustard
- 1/3 cup mayonnaise homemade or store-bought
- 2 Tbsp fresh dill chopped
- 1 lemon zest plus about 1 Tbsp juice
- kosher salt and black pepper to taste
Sandwiches
- 8 slices sourdough bread homemade if you have it
- 2 Tbsp butter softened, for toasting
- 2 cups arugula or lettuce
- dill pickles for serving
Instructions
- Flake the tuna into a large bowl. Add the celery and red onion.
- Add the relish, mustard, mayonnaise, dill, lemon zest and lemon juice. Fold together gently so the tuna stays in chunks. Season with salt and pepper.
- Butter one side of each slice of sourdough and toast it, buttered side down, in a skillet over medium heat until golden, 2 to 3 minutes.
- Spread a little mayo on the untoasted side if you like. Layer arugula on half the slices, pile on the tuna salad and top with the remaining bread.
- Cut in half and serve with pickles.
Notes
Amounts are Peter-style estimates built from the reel; adjust the mayo, mustard and lemon to taste.
Nutrition is an estimate per sandwich.
Nutrition is an estimate per sandwich.
Nutrition
Calories: 610kcal | Carbohydrates: 58g | Protein: 30g | Fat: 28g