• Toast bread until golden brown.

• Wash and dry produce.

• Finely dice half the celery (all for 4 servings). Finely chop half the pickle (all for 4). Trim and discard root end from lettuce; separate leaves. Reserve a whole leaf for each sandwich; chop the rest into bite-size pieces.

• Open and drain tuna, squeezing out any excess liquid.

• In a medium bowl, combine tuna, diced celery, mayonnaise, a big pinch of salt, pepper, and as much chopped pickle as you like.

• In a large bowl, toss together chopped lettuce, honey Dijon dressing, a drizzle of olive oil, and salt and pepper to taste.

• On a cutting board, spread tuna mixture on half the bread slices. Top with a lettuce leaf and remaining bread slices; halve sandwiches on a diagonal.

• Divide sandwiches between plates. Serve with salad on the side.