Ingredients
- 2 cans canned tuna in olive oil, drained well (10 oz)
- ½ cup mayo
- 2 tbsp dill relish
- cup capers, drained
- 1 tbsp honey mustard
- ½ cup celery, thinly sliced
- ½ – ¾ cup pepperoncini, lightly drained and diced
- ¼ cup red onion, finely diced
- Fresh lemon juice, to taste
- Salt + black pepper, to taste
- Toasted Back Pocket Bread Ciabatta or Country Blonde
- Sliced tomato
- Lettuce
Philip Toman is co-owner of Back Pocket Bakery in Coeur d’Alene. He co-founded the bakery in 2022 with family. A professional chef for 10 years, he believes pineapple belongs on pizza, and his last meal would be his mom’s hamburger stroganoff.
Instructions
Prep the vegetables: Finely dice the red onion and pepperoncini and thinly slice the celery. Pat the pepperoncini dry with a paper towel to avoid excess liquid.
Build the base: In a large bowl, combine mayo, dill relish, capers, honey mustard and a squeeze of fresh lemon juice. Mix until smooth. Add tuna and vegetables. Flake the tuna into the bowl then fold in celery, onion and pepperoncini. Add black pepper and taste before adding salt (capers and relish already bring salt). Adjust lemon for brightness. Let the mixture sit for 10–15 minutes so flavors meld (optional but worth it).
Assemble. Toast bread, layer with lettuce and tomato, then add a generous scoop of tuna salad.
As seen in the 2026 Summer Fall edition
Restaurant: Back Pocket Bakery
Photography by: Joel Riner