Ingredients
Method
Make the Tuna Salad
- In a medium bowl, combine the drained tuna, mayonnaise, minced cornichons, chopped tarragon, lemon juice, and Dijon mustard. Mix well and season with black pepper to taste.
Assemble the Sandwiches
- Lay the croissant halves cut-side up on a work surface.
- Divide the tuna salad evenly among the bottom halves of the croissants, spreading it in an even layer.
- Top with butter lettuce leaves and a slice or two of tomato.
- Add another spoonful of tuna salad on top of the tomato, then close the sandwich with the top croissant half.
- Sprinkle a pinch of flaky sea salt over the top of each sandwich and serve immediately.
Nutrition
Notes
For best results, use high-quality canned tuna packed in water or oil. If you prefer a lighter texture, substitute Greek yogurt for half the mayonnaise. The tuna salad can be made up to a day ahead and stored in the fridge. Avoid overmixing to keep the salad chunky. Serve right away to keep the croissants flaky.