Tuna salad sandwich with celery and dill

Name: Tuna salad sandwich with celery and dill
Ingredients: 220 g canned tuna in spring water (drained); 4 tbsp mayonnaise; 60 g celery (finely diced); 25 g red onion (finely diced); 1 tbsp fresh dill (chopped); 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/4 tsp fine salt; 1/8 tsp black pepper; 8 slices sandwich bread; 4 lettuce leaves

Sandwiches - Tuna salad sandwich with celery and dill by Theo B. - Recipia

This tuna salad sandwich with celery and dill has a creamy, crisp filling tucked into lightly toasted bread with lettuce. Four sandwiches take 19 minutes from start to plate, and the filling has a clean lemon-and-dill taste with bits of celery crunch. I like the bread lightly toasted, still soft enough to press together. Prep: 15 minutes. Cook: 4 minutes. Total time: 19 minutes. Serves 4. About 375 kcal and 21 g protein per serving.

Ingredients

For the tuna filling

220 g canned tuna in spring water (drained)
4 tbsp mayonnaise
60 g celery (finely diced)
25 g red onion (finely diced)
1 tbsp fresh dill (chopped)
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp fine salt
1/8 tsp black pepper

To assemble

8 slices sandwich bread
4 lettuce leaves

Preparation

1. Drain the tuna well and flake it into a bowl. Add the mayonnaise, celery, red onion, dill, lemon juice, Dijon mustard, salt and pepper. Fold together, leaving some tuna flakes intact. 2. Toast the bread in batches until lightly golden, about 4 minutes total. 3. Lay a lettuce leaf on 4 slices of toast. Divide the tuna filling among them, top with the remaining slices and cut each sandwich in half.

Notes

For a gluten-free version, use gluten-free bread; the filling contains fish, and mayonnaise usually contains egg, so check the label for mustard too. A tablespoon of chopped capers can replace the red onion. Serve the sandwiches with tomato soup or a handful of crisps. Use tuna in spring water and drain it very well; excess liquid makes the filling loose. Chop the celery finely, but don't mash it into the tuna. Keep the filling covered in the fridge for up to 2 days, then assemble just before serving so the toast stays firm.