Tuna Salad

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  10 oz Canned Tuna
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  1 Shallot(30g)
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  0.3 cup Celery
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  2 tsp Sweet Pickle Relish

  Sweet pickle relish. Found near ketchup and mustard.

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  0.3 cup Mayonnaise, Regular
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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tsp Lemon Juice, Fresh
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  0.3 tsp ¼ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  0.3 tsp Garlic powder
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  0.3 tsp Sugar, Granulated White
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  8 Bread, Crusty, White(1112g)
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  4 Lettuce, Iceberg(80g)

Instructions

1. 1Drain the canned tuna thoroughly in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess water.
2. 2Finely mince the shallot and celery into small, uniform pieces (about ¼-inch dice) so they distribute evenly throughout the salad.
3. 3In a large bowl, combine the drained tuna, minced shallot, minced celery, sweet pickle relish, mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, and granulated sugar until fully incorporated and no dry tuna remains visible.
4. 4Taste and adjust seasoning as needed—the relish and mustard provide saltiness, so add additional salt and black pepper conservatively.
5. 5Divide the tuna salad evenly into 4 airtight containers while still cool, pressing gently to compact each portion without crushing the tuna.
6. 6If assembling sandwiches immediately, lightly toast the crusty bread slices over medium heat in a dry skillet for 1–2 minutes per side until lightly golden and warm (optional, but prevents soggy bread).
7. 7Layer each toasted bread slice with a lettuce leaf, then top with one portion of tuna salad from a container, and finish with another bread slice.
8. 8Store assembled sandwiches wrapped in parchment paper in airtight containers in the refrigerator for up to 3 days, or keep the tuna salad separate and assemble fresh each day.