In a medium sized mixing bowl, place the tuna. Do not break up too finely, just enough to have small chunks. You want to mix this as little and as lightly as possible.
2 5-ounce cans albacore tuna
Squeeze the lemon juice over the fish.
½ lemon
Add mayonnaise, green onion, celery, dill weed, salt, black pepper, and cayenne. Toss lightly to combine, adding extra mayo if needed to bind the ingredients.
2 to 3 tablespoon mayonnaise, 2 green onion, ½ rib celery, ½ teaspoon dried dill, ¼ teaspoon salt, ⅛ teaspoon black pepper, pinch ground cayenne pepper
Serve as a sandwich filling or in lettuce wraps.
8 slices sandwich bread
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 2 days. Nutritional values are approximate and based on ¼ the recipe.Variations: This is just one way to make tuna sandwiches. Feel free to make this your own! You can add any of the following: