Classic Tuna Sandwiches

🥘 Ingredients

• baby lettuce (chopped)
  1 head
• celery (finely diced)
  1 stalk
• honey dijon dressing
  2 tbsp
• mayonnaise
  3 tbsp
• olive oil
  1 tbsp
• sliced dill pickle (finely chopped)
  2 slices
• sourdough bread
  4 slices
• tuna (drained)
  2 cans

🍳 Cookware

• medium bowl
• large bowl

1. 1

   sourdough bread celery sliced dill pickle baby lettuce tuna mayonnaise honey dijon dressing olive oil

   sourdough bread: 4 slices, celery: 1 stalk (finely diced), sliced dill pickle: 2 slices (finely chopped), baby lettuce: 1 head (chopped), tuna: 2 cans (drained), mayonnaise: 3 tbsp, honey dijon dressing: 2 tbsp, olive oil: 1 tbsp
2. 2

   Wash and dry all produce.
3. 3

   Toast sourdough bread until golden brown.
4. 4

   Finely dice half the celery. Finely chop half the pickle. Trim and discard root end from baby lettuce; separate leaves. Reserve a whole leaf for each sandwich; chop the rest into bite-size pieces.
5. 5

   Open and drain tuna, squeezing out any excess liquid.
6. 6

   In a medium bowl , combine tuna, diced celery, mayonnaise, a big pinch of salt, pepper, and as much chopped pickle as you like.
7. 7

   In a large bowl , toss together chopped lettuce, honey dijon dressing, a drizzle of olive oil, and salt and pepper to taste.
8. 8

   On a cutting board, spread tuna mixture on half the bread slices. Top with a lettuce leaf and remaining bread slices; halve sandwiches on a diagonal.
9. 9

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