Ingredients
Method
- Drain the tuna cans, reserving 1 tablespoon of the oil. Transfer the tuna to a medium mixing bowl.
- Add the reserved oil back to the tuna and flake it gently with a fork, breaking up any large chunks but keeping some texture.
- Dice the celery into small, uniform pieces about 1/4 inch in size. Add to the tuna along with the mayonnaise, lemon juice, garlic powder, salt, and pepper.
- Mix everything together until well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Toast the bread slices if desired. Divide the tuna salad evenly among 4 slices of bread, spreading it to the edges.
- Top with lettuce leaves and tomato slices if using. Add the remaining bread slices and press gently.
- Cut sandwiches in half diagonally and serve immediately, or wrap tightly for later.
Notes
Tuna salad can be made up to 3 days ahead and stored covered in the refrigerator. For best texture, add celery no more than 24 hours before serving. If making ahead, wait to assemble sandwiches until ready to eat to prevent soggy bread. This recipe also works well as a filling for pita pockets, wraps, or served over greens as a salad.