Ingredients
Method
Prepare the Tuna Salad
- In a medium bowl, combine the drained tuna, mayonnaise, minced cornichons, chopped tarragon, lemon juice, and Dijon mustard. Season generously with freshly ground black pepper and mix well until evenly incorporated.
Assemble the Sandwiches
- Slice each croissant in half lengthwise using a serrated knife, being careful not to crush the flaky layers.
- Divide the tuna salad evenly among the bottom halves of the croissants, spreading it in an even layer.
- Top the tuna salad with butter lettuce leaves and a slice or two of tomato.
- Add an extra spoonful of tuna salad on top of the tomatoes, then gently place the top half of the croissant over the filling.
- Lightly sprinkle the top of each sandwich with a pinch of sea salt and serve immediately.
Nutrition
Notes
For the best flavor, use high-quality solid white tuna packed in water or olive oil. If you don't have cornichons, finely chopped dill pickles or capers work well as a substitute. To make ahead, prepare the tuna salad up to a day in advance and store it covered in the refrigerator; assemble the sandwiches just before serving to keep the croissants crisp. Avoid overmixing the tuna salad to keep the texture chunky. For a California twist, add sliced avocado or a sprinkle of toasted almonds. Serve with a side of mixed greens or tomato soup for a complete meal.