Beach Day Tuna Sandwich

Ingredients

2 (5-ounce) cans oil-packed tuna, drained
½ cup finely diced celery
¼ cup finely diced red onion
½ cup chopped Mt. Olive Kosher Baby Dill Pickles
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
---FOR SERVING---
1 crusty baguette or 4 sandwich rolls
Whole Mt. Olive Kosher Baby Dill Pickles, for serving
Potato chips, for serving (optional)

Instructions

1. In a medium bowl, combine the tuna, celery, red onion, and chopped Mt. Olive Baby Dill Pickles.
2. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Gently fold everything together until well combined, taking care not to break up the tuna too much.
3. Slice the baguette or sandwich rolls and generously fill with the tuna salad.
4. Serve immediately or wrap tightly in parchment paper for an easy picnic or beach lunch. Garnish with whole Mt. Olive Kosher Baby Dill Pickles and enjoy with your favorite potato chips.
5. The tuna salad can be made up to one day in advance and refrigerated until ready to serve. For extra crunch, layer thinly sliced lettuce or additional Mt. Olive Baby Dill Pickles onto each sandwich before serving.

Course: Main Dish

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