Ingredients
Method
Prepare the Tuna Salad
- In a medium bowl, combine the drained tuna, mayonnaise, minced cornichons, chopped tarragon, Meyer lemon juice, and Dijon mustard. Season with black pepper and mix until well blended.
Assemble the Sandwiches
- Slice each croissant in half lengthwise using a serrated knife.
- Spread a generous portion of the tuna salad on the bottom half of each croissant.
- Layer with butter lettuce leaves, tomato slices, and optional avocado slices.
- Add another spoonful of tuna salad on top, then cover with the croissant top.
- Sprinkle a pinch of sea salt over each sandwich and serve immediately.
Nutrition
Notes
For the best texture, use tuna packed in water and drain it thoroughly. If you don't have cornichons, substitute with finely chopped dill pickles or capers. Meyer lemons add a floral sweetness; regular lemons work too. These sandwiches are best assembled just before serving to keep the croissants crisp. For a lighter version, swap half the mayo with Greek yogurt.