Le meilleur sandwich à la salade de thon

Ingrédients

• 2 cans (5 oz each) chunk light tuna in water, drained well
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 stalks celery, finely diced (about 1/2 cup)
• 2 tbsp red onion, finely minced
• 2 tbsp sweet pickle relish
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• Small pinch of paprika
• 8 slices sandwich bread (sourdough or soft white)
• Butter or mayo for spreading on bread
• Lettuce leaves and tomato slices (optional)

Préparation

1. 1

   Drain both cans of tuna thoroughly by pressing the lid firmly into the can to squeeze out as much liquid as possible. Transfer drained tuna to a medium mixing bowl.

2. 2

   Use a fork to flake the tuna apart until no large chunks remain. Keep some texture — do not mash it into a paste.

3. 3

   Add the mayonnaise, Dijon mustard, and fresh lemon juice to the bowl. Stir together until the tuna is evenly coated.

4. 4

   Fold in the diced celery, minced red onion, and sweet pickle relish. Stir gently to keep the pieces intact.

5. 5

   Season with garlic powder, salt, black pepper, and paprika. Taste and adjust seasoning as needed.

6. 6

   Let the tuna salad rest in the refrigerator for 5 minutes to allow the flavors to come together.

7. 7

   Spread a thin layer of butter or mayo on each slice of bread. Pile the tuna salad onto 4 slices, add lettuce and tomato if using, then top with the remaining bread slices. Cut diagonally and serve.