Even when we offer several choices of sandwiches, tuna salad is always a bestseller. People can’t seem to get enough of this classic. Our version starts with the basics—tuna (we use white albacore, but chunk light works just as well), celery, and just a little mayonnaise. For just a touch of sweetness with an added crunch, we stir in pickle relish or red pepper relish. On top go butter pickles for a distinctive finishing touch. Ingredients:
1 can (12 ounces) tuna,
drained and squeezed dry
1 rib celery, diced small
2 tablespoons minced red onion
1 tablespoon pickle or red pepper relish
Juice of 1/2 lemon
2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper, to taste
8 slices farmhouse white bread, toasted
1 cup lettuce leaves
8 tomato slices
16 bread and butter pickle slices

Directions:

Place the tuna in a small mixing bowl. Gently mash with a fork to break into small pieces. Add the celery, onion, relish, and lemon juice. Toss together. Add the mayonnaise, salt, and pepper. Stir gently to combine.

Top 4 slices of the bread with the lettuce and 2 tomato slices. Season with salt and pepper. Spread a portion of the tuna salad over the tomatoes. Top with 4 slices of sweet pickles and the remaining slices of bread.

Makes 4 sandwiches.