Ingredients

• 2 (6-ounce) cans water-packed tuna, drained
• 1 Kirby cucumber, seeded and finely diced (3/4 cup)
• 3 tablespoons extra-virgin olive oil, plus a drizzle
• 3 tablespoons whole-grain mustard
• 2 scallions (white and green parts), thinly sliced
• 1 1/2 tablespoons chopped fresh dill leaves
• 1 1/2 teaspoons finely grated lemon zest from 1 lemon
• Kosher salt
• Freshly ground black pepper
• 8 slices nine-grain bread
• 1 Hass avocado, halved, seeded, and sliced
• 1 1/2 cup mesclun salad, or other lettuce
• 2 large tomatoes

Instructions

1. Break up the tuna in a medium bowl. Stir in the cucumber, olive oil, mustard, scallions, dill, lemon zest, and season with salt and pepper.
2. Lay the bread on a work surface and spread about 1/4 of the tuna mixture on 4 of the slices. Top with avocado slices and lettuce. Lay the tomato slices on the 4 remaining pieces of bread; season with salt and pepper and drizzle with a bit of olive oil. Close the sandwiches, pressing each one together slightly. Serve.
3. Alternatively serve them open faced to use less bread.