Classic Tuna Sandwich with homemade pickled cucumbers – Gluten-free version

👨‍🍳 Method

For the Dressed Salad

1. 1
   Drain the tuna well and flake it in a bowl with a fork.

   ColanderBowl

   💡Drain the tuna well: liquid left in it thins the mayonnaise, and the salad comes out watery.
2. 2
   Add the mayonnaise, mustard and lemon juice and mix.
3. 3
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
4. 4
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
5. 5
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
6. 6
   Move to the fridge: the cold stops the fermentation.

   Refrigerator
7. 7
   Add the green onion and pickles.
8. 8
   Add the black pepper and mix gently, until evenly combined.
9. 9
   Toast the bread slices until golden.

   Pop-up toaster
10. 10
    Place the lettuce leaves on half of the bread slices, spread the tuna salad on top, add the cherry tomatoes and cover with the remaining slices.
11. 11
    Cut each sandwich in half diagonally and serve immediately.

    KnifeCutting board