This is tuna salad the way it comes, but tonight we build around the shelf: bread for sandwiches, crisp lettuce and tomato, and a quick pickle of red onion and celery to sharpen the canned mayo's richness.

Serves 2. 15 minutes, 12 at the stove.

About 210 calories a serving, 15 g protein, 30 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Thinly slice half a red onion and 2 ribs of celery. Toss them in a bowl with 2 tablespoons vinegar, 1/4 teaspoon salt, and a pinch of pepper. Let sit while you work.
2. Toast the 4 slices of bread. Wash and tear a handful of lettuce leaves; slice 2 thin rounds from the tomato. Strain the pickled vegetables, reserving 1 tablespoon of the liquid.
3. Spoon the tuna salad from the can onto the two toast slices, dividing it evenly. Top each with half the lettuce and a tomato slice, then scatter the pickled onion and celery over, drizzling 1/2 tablespoon of the reserved liquid over each. Top with the second slice of toast and cut in half.

Note Swap the pickled vegetables for shredded carrot, cucumber, or avocado if you prefer. Leftover pickled vegetables keep in the fridge for three days. Serve with a sharp green salad or carrot sticks on the side.