📝 About This Recipe
This elevated take on a classic deli staple transforms the humble tuna sandwich into a towering masterpiece of textures and flavors. We swap traditional bacon for smoky grilled tempeh or crispy dulse to keep it strictly pescatarian, layering it with a zesty, herb-flecked tuna salad and crisp garden vegetables. It is the perfect sophisticated lunch that balances the nostalgia of a club sandwich with the refined brightness of a Mediterranean-style tuna preparation.
🥗 Ingredients
The Zesty Tuna Salad
- 2 cans Albacore tuna (5oz cans, drained thoroughly)
- 1/3 cups Mayonnaise (high-quality or avocado oil based)
- 1 tablespoon Dijon mustard (for a sharp tang)
- 1 stalk Celery (finely diced for crunch)
- 2 tablespoons Red onion (minced and soaked in cold water for 5 mins to mellow)
- 1 tablespoon Fresh dill (finely chopped)
- 1/2 lemon Lemon juice (freshly squeezed)
- 1 teaspoon Capers (drained and roughly chopped)
The Sandwich Architecture
- 6 slices Sourdough or Brioche bread (medium thickness)
- 2 tablespoons Butter (softened for toasting)
- 1 large Beefsteak tomato (sliced into 1/4 inch thick rounds)
- 4 leaves Bibb or Butter lettuce (washed and patted dry)
- 1/2 piece English cucumber (thinly sliced on a bias)
- 1/4 teaspoon Smoked paprika or Liquid smoke (to season the cucumber for a 'smoky' element)
- 1 pinch Sea salt and black pepper (to taste)
👨🍳 Instructions
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1
Begin by draining the tuna cans completely. Use the lid to press out every drop of moisture; a dry tuna ensures a creamy, not watery, salad.
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2
In a medium mixing bowl, flake the tuna with a fork until no large chunks remain. Add the mayonnaise, Dijon mustard, and lemon juice, stirring until well combined.
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3
Fold in the finely diced celery, minced red onion, chopped dill, and capers. Season with a generous pinch of black pepper and a light touch of salt (the capers are already salty).
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4
Cover the tuna salad and refrigerate for at least 15 minutes. This allows the flavors to meld and the salad to firm up for easier sandwich building.
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5
Lightly butter both sides of all 6 bread slices. Heat a large skillet over medium heat and toast the bread until golden brown and crisp on both sides, about 2 minutes per side.
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6
Lay out three slices of toasted bread per sandwich. On the first slice (the bottom), spread a thin layer of mayonnaise.
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7
Place two leaves of Bibb lettuce on the bottom slice, followed by two thick slices of tomato. Lightly salt the tomatoes to draw out their flavor.
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8
Scoop a generous portion of the chilled tuna salad (about 1/2 cup) onto the tomatoes, spreading it to the edges.
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9
Place the second slice of toasted bread on top of the tuna. Press down gently to anchor the layers.
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10
On this middle slice, layer the thinly sliced cucumbers. Sprinkle the cucumbers with a tiny pinch of smoked paprika for that classic 'club' smokiness.
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11
Add another layer of tuna salad or a slice of sharp cheddar cheese if you desire a 'melt' hybrid.
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12
Top with the final slice of toasted bread. Use four long toothpicks to secure the sandwich, placing one in the center of each 'quarter' (midway between the corners and the center).
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13
Using a sharp serrated knife, carefully cut the sandwich diagonally into four triangles or two large halves.
💡 Chef's Tips
Always drain your tuna excessively well to avoid a soggy sandwich. Soaking raw onions in ice water for 5 minutes removes the 'bite' while keeping the crunch. For a spicy kick, add finely chopped pickled jalapeños or a dash of hot sauce to the tuna mix. If you want a crunchier 'bacon' vibe, fry some dulse (seaweed) in oil for 30 seconds until crisp. Use a serrated knife and a sawing motion to cut the sandwich; pressing down too hard will squash the layers.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt and vinegar chips for maximum crunch. Pairs beautifully with a crisp, chilled Sauvignon Blanc or an iced Earl Grey tea. A side of spicy pickles or cornichons provides the perfect acidic contrast. Accompany with a simple arugula salad dressed in a light lemon vinaigrette.