Easy Tuna Salad for Sandwiches in 10 Minutes

Instructions:

1. Drain 2 cans (5 oz each) Chunk Light or Albacore Tuna in water until no liquid drips when pressed. Note: Use a mesh strainer or a potato ricer to get the fish as dry as possible to prevent a runny salad.
2. Place the dry tuna in a medium bowl and use a fork to break it into consistent flakes until you see no large, hard clumps. Note: Be careful not to over work it, or it will become a paste rather than a salad.
3. Add 1/4 cup (40g) finely minced celery and 2 tbsp (20g) finely diced red onion to the bowl until the colors are evenly distributed. Note: Mincing these small ensures every bite has the perfect crunch ratio.
4. Add 1/3 cup (75g) high-quality mayonnaise, 1 tbsp (15g) Dijon mustard, and 1 tbsp (15g) sweet pickle relish until the fish is completely coated but not swimming in sauce.
5. Drizzle 1 tsp fresh lemon juice over the mixture and sprinkle in 1/2 tsp garlic powder until the aroma becomes bright and savory.
6. Fold in 1/4 tsp salt and 1/4 tsp freshly cracked black pepper until you can see the pepper specks throughout.
7. Toast 4 slices of sourdough or multigrain bread until golden brown and firm to the touch.
8. Place 1-2 leaves of crisp Romaine or butter lettuce on the bottom slices of toast. Note: The lettuce acts as a shield, keeping the bread's crunch intact.
9. Scoop half of the tuna mixture onto the lettuce lined toast until it forms an even layer about 1 inch thick.
10. Top with the remaining toast slices and press down gently until the sandwich feels stable enough to slice. Use a serrated knife for a clean cut that doesn't squish the filling.