Tuna Salad Sandwiches

1. Prepare Tuna

Open two 5-ounce cans of tuna, and drain them well to remove the excess water. Transfer the tuna into a medium bowl and flake the tuna until it's nicely separated.

2. Mix Tuna Salad

To the bowl with the flaked tuna, add mayonnaise, finely chopped sour dill pickles, finely chopped celery stalk, finely chopped green onion, finely chopped fresh dill, finely chopped fresh parsley, lemon juice, extra-virgin olive oil, kosher salt, and finely ground black pepper. Mix thoroughly to create a moist and cohesive mixture.

3. Assemble Sandwiches

Take four split and lightly toasted ciabatta rolls and heap a generous portion of the tuna salad onto each one. If not serving immediately, store the tuna salad in an airtight container in the refrigerator for up to three days.