Tuna Crunch Sandwiches

cooking.nytimes.com

trailbunny

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)

1 hard-boiled egg, peeled

1 celery rib, finely minced

3 tablespoons extra-virgin olive oil (see Tip)

2 tablespoons finely minced red onion, shallot or scallions

2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)

2 tablespoons mayonnaise, plus more for spreading (see Tip)

1 tablespoon sweet pickle relish or chopped dill pickles (optional)

2 teaspoons freshly squeezed lemon juice

A few large handfuls of hearty potato chips or corn chips (see Tip)

Salt and black pepper

4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired

2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

Directions at cooking.nytimes.com

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