Tuna Salad Sandwich with Olive Oil and Lemon

1. 1
   prep

   Drain the tuna.

   1.Open both cans of tuna and press the lid down firmly to squeeze out all the water.

   2.Transfer the tuna to a mixing bowl and flake it apart with a fork into fine, even shreds.

   TIPPressing out every last bit of water keeps the sandwich from going soggy — take your time here.
2. 2
   prep

   Dice the celery and mince the onion.

   1.Wash the celery ribs and trim off the ends. Cut them into a fine dice, about ¼-inch pieces.

   2.Peel the red onion quarter and mince it as finely as you can so it blends into the salad.
3. 3
   mix

   Mix the tuna salad.

   1.Add the diced celery and minced red onion to the bowl with the flaked tuna.

   2.Pour in the olive oil and squeeze in the lemon juice, catching any seeds.

   3.Add the dijon mustard, a pinch of salt, and a pinch of black pepper.

   4.Fold everything together with a fork until evenly combined and the tuna is well coated.

   TIPTaste the salad after mixing — adjust lemon or salt until the flavor is bright and balanced.
4. 4
   roast · ~2 min

   Toast the bread.

   1.Place all 8 slices of bread in the toaster and toast until golden and crisp, about 2 minutes.

   2.Lay the toasted slices out on a clean work surface.

   TIPDon't skip toasting — it creates a barrier that stops the bread from absorbing moisture and getting mushy.
5. 5
   assemble

   Assemble the sandwiches.

   1.Divide the arugula evenly across 4 slices of toasted bread, piling it gently.

   2.Spoon a generous quarter of the tuna salad over the arugula on each sandwich.

   3.Top each with a second slice of toasted bread and press down lightly.
6. 6
   serve

   Slice and serve.

   1.Cut each sandwich in half diagonally with a sharp serrated knife.

   2.Plate the halves alongside a dill pickle spear and serve immediately.

   TIPIf packing for later, store the tuna salad separately and assemble just before eating to keep the bread crisp.

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