INGREDIENTS
- 1 can skipjack tuna
- 1 tbsp grainy mustard
- 1/8 tsp freshly cracked black pepper
- Pinch salt
- 2 slices thick-cut sourdough toasted
- 4 sun-dried tomatoes sliced
- thinly sliced red onion
- dill springs
METHOD
- In bowl, whisk mustard while slowly pouring oil from tuna can until thick, glossy mayonnaise forms. (Tip: add as much oil as desired, reserving additional oil for another use).
- Season mayonnaise with pepper and salt.
- Add tuna into bowl and stir gently just to combine.
- Distribute tuna mixture evenly onto sourdough slices.
- Top with sun-dried tomatoes, onions, and dill sprigs.
- Serve immediately.