Tuna Salad Sandwich

Instructions

1. 1

   Poach the fresh tuna

   • In a small saucepan, bring 4 cups of water to a gentle simmer over medium heat. Do not let it come to a rolling boil.
   • Carefully place the fresh tuna steak into the simmering water.
   • Poach for 8-10 minutes, or until the tuna is cooked through and flakes easily. The internal temperature should reach 145°F (63°C).
   • Remove the tuna from the water with a slotted spoon and set it on a plate to cool for a few minutes.
2. 2

   Prepare the tuna salad

   • Once the tuna is cool enough to handle, use a fork to flake it into a medium-sized bowl.
   • Add the Greek yogurt, finely diced celery, red onion, chopped fresh dill, lemon juice, and mustard powder to the bowl.
   • Gently mix all the ingredients until just combined. Avoid overmixing to keep a nice, flaky texture.
3. 3

   Season the salad

   • Season the tuna salad with salt and freshly ground black pepper.
   • Taste and adjust the seasoning if needed. You might like a little more lemon juice for brightness.
   • For best results, you can cover and chill the salad for 15-30 minutes to let the flavors meld, but it's also delicious served immediately.
4. 4

   Assemble the sandwiches

   • Lay out the 8 slices of bread. You can lightly toast them if you prefer.
   • Divide the tuna salad mixture evenly among 4 of the bread slices.
   • Top with fresh lettuce leaves and tomato slices.
   • Place the remaining 4 slices of bread on top to complete the sandwiches.
5. 5

   Serve

   • Slice the sandwiches in half diagonally.
   • Serve immediately, perhaps with a side of vegetable sticks or a light soup.