Classic Tuna Sandwiches

🥘 Ingredients

• Honey Dijon Dressing
  3 oz
• baby letuce
  2 unit
• celery
  1 unit
• mayonnaise
  1/2 c
• olive oil
  1 tsp
• pepper
• salt
• sliced dill pickle
  1 unit
• sourdough bread
  8 slice
• tuna
  11.2 oz

🍳 Cookware

• medium bowl
• large bowl

1. 1

   Toast sourdough bread until golden brown.

   sourdough bread: 8 slice
2. 2

   Wash and dry produce.
3. 3

   Finely dice half the celery (all for 4 servings). Finely chop half the sliced dill pickle (all for 4 servings). Trim and discard root end from baby letuce ; separate leaves. Reserve one whole leaf for each sandwich; collapse rest into bite-size pieces.

   celery: 1 unit, sliced dill pickle: 1 unit, baby letuce: 2 unit
4. 4

   Open and drain tuna , squeezing out any excess liquid.

   tuna: 11.2 oz
5. 5

   In a medium bowl , combine tuna, diced celery, mayonnaise , a big pinch of salt , pepper , and as much chopped pickle as you like.

   mayonnaise: 1/2 c, salt, pepper
6. 6

   In a large bowl , toss with remaining lettuce, Honey Dijon Dressing , a drizzle of olive oil , and salt and pepper to taste.

   Honey Dijon Dressing: 3 oz, olive oil: 1 tsp
7. 7

   On a cutting board, spread tuna mixture over half of the toast slices. Top with a whole lettuce leaf and remaining toast slices; halve sandiches on a diagonal.
8. 8

   Divide andwiches between plates. Serve with salad on the side.