Your Canned Tuna Belongs In A Sandwich

Ingredients

• 1 can Canned Tuna in Brine (about 5 oz drained, water pressed out)
• 1 medium Red Onion (peeled and diced)
• 2 stalks Celery Stalks (large stalks or two small, diced)
• 3 slices Pickled Cucumbers (Dill Pickles) (diced; any dill pickle will do)
• 1 large Egg (for homemade mayonnaise)
• 15 ml White Vinegar (about 1 tablespoon)
• 5 g Salt (fine table salt)
• 1 tsp Garlic Powder
• 240 ml Neutral Oil (Canola or Grapeseed) (for mayonnaise, neutral flavor)
• 2 tsp Dijon Mustard
• 15 ml Pickle Brine (splash for tang)
• 1 tsp Extra Virgin Olive Oil (optional flavor boost)
• 1 medium Tomato (sliced, salted, rested 10 min)
• 1 pinch Salt (for tomatoes) (generous on both sides of tomato slices)
• 4 slices Milk Loaf Bread (thick slices; soft and slightly sweet)
• 15 g Butter (softened for pan‑toasting)
• 2 leaves Lettuce Leaves (for sandwich crunch)
• 2 slices Swiss Cheese (for tuna melt)
• 2 slices Sharp Cheddar Cheese (for tuna melt)

Instructions

1. Drain the Tuna

   Open the can of tuna, pour it into a fine mesh sieve and press down firmly to remove as much brine as possible. Taste a small piece to gauge saltiness.

   Time: PT2M

2. Prep the Vegetables

   Dice the red onion, celery, and pickled cucumber. Keep the pieces uniform (about ¼‑inch) for even texture.

   Time: PT7M

3. Make Homemade Mayonnaise

   In a tall container crack the egg, add white vinegar, salt, and garlic powder. Using an immersion blender, slowly pour in the neutral oil while the blender sits at the bottom, then lift it steadily to create a vacuum and emulsify.

   Time: PT4M

4. Combine Tuna Salad

   In the mixing bowl combine drained tuna, diced vegetables, 2 tsp Dijon mustard, a splash of pickle brine, a splash of extra‑virgin olive oil, and a generous scoop of the homemade mayo. Mix aggressively with a fork until cohesive. Taste and adjust salt or mustard as needed.

   Time: PT3M

5. Salt and Rest Tomato Slices

   Slice the tomato, sprinkle both sides with a pinch of salt, and place on a wire rack for 10 minutes to draw out moisture.

   Time: PT12M

6. Toast Bread for Sandwich

   Heat the heavy‑bottom pan over medium heat, add butter, and place the bread slices butter‑side down. Toast only one side until golden brown, about 3 minutes.

   Time: PT3M

   Temperature: Medium Heat

7. Assemble Tuna Salad Sandwich

   Spread homemade mayo edge‑to‑edge on the toasted side of each bread slice. Spoon a generous layer of tuna salad, add lettuce leaves, and place the rested tomato slices on top. Close the sandwich, wrap in parchment, and press lightly.

   Time: PT2M

8. Toast Bread for Melt

   Using the same pan, toast both sides of two bread slices. The side that will be on top should be toasted a little lighter than the bottom.

   Time: PT4M

   Temperature: Medium Heat

9. Assemble Tuna Melt

   Spread mayo on the bottom slice, add tuna salad, then the tomato slices (no lettuce). Top with Swiss and sharp cheddar slices. Place the top slice over the cheese.

   Time: PT2M

10. Melt the Cheese

    Place the assembled melt under a preheated broiler or in an air fryer at 200 °C for about 2 minutes, or until the cheese is fully melted and bubbly.

    Time: PT2M

    Temperature: 200°C

11. Final Press and Serve

    Remove the melt, wrap it deli‑style in parchment, give a gentle press with a heavy object, then cut horizontally for presentation. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Canned Tuna in Brine: Canned Tuna in Oil
• Instead of Red Onion: White Onion, Shallots
• Instead of Celery Stalks: Fennel
• Instead of Pickled Cucumbers (Dill Pickles): Cornichons
• Instead of Egg: Store‑bought mayonnaise
• Instead of White Vinegar: Apple Cider Vinegar
• Instead of Salt: Kosher Salt
• Instead of Garlic Powder: Fresh Minced Garlic
• Instead of Neutral Oil (Canola or Grapeseed): Light Olive Oil
• Instead of Dijon Mustard: Yellow Mustard
• Instead of Pickle Brine: Lemon Juice
• Instead of Extra Virgin Olive Oil: More Neutral Oil
• Instead of Tomato: Roasted Red Pepper
• Instead of Milk Loaf Bread: Sandwich Bread, Brioche
• Instead of Butter: Margarine
• Instead of Lettuce Leaves: Spinach
• Instead of Swiss Cheese: Provolone
• Instead of Sharp Cheddar Cheese: Gouda

Equipment Needed

• Fine Mesh Sieve
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Immersion Blender
• Measuring Spoons
• Measuring Cup
• Heavy‑Bottom Pan
• Parchment Paper (optional)
• Air Fryer or Oven Broiler (optional)
• Sandwich Press or Heavy Object (optional)

Critical Steps — Do Not Skip

• Draining the canned tuna thoroughly
• Emulsifying the homemade mayonnaise
• Properly toasting the bread to create a waterproof seal
• Ensuring the cheese melts without burning

Chef Tips from the Video

• Use a heavy‑bottom pan and press the bread with a second pan for uniform toast.
• When emulsifying mayo, keep the blender low at the bottom and pull up slowly to create a vacuum.
• Salted tomato slices add acidity and prevent the sandwich from becoming bland.
• Cutting the sandwich diagonally not only looks nicer but also distributes fillings more evenly.

Troubleshooting

Storage

Refrigerator: Tuna salad keeps 3‑4 days in an airtight container; assembled sandwiches are best eaten within 24 hours.

Freezer: Not recommended for the sandwich or melt due to bread texture changes.

Room temperature: Consume within 2 hours of assembly for safety.

Make-Ahead Tips

• Prepare the homemade mayonnaise up to 3 days ahead and store in a sealed jar.
• Mix the tuna salad a day ahead; keep refrigerated and give it a quick stir before assembling.
• Slice and salt tomatoes in advance; pat dry before adding to the sandwich.

Frequently Asked Questions