Instructions

• Drain the tuna cans and transfer the tuna to a medium bowl; flake with a fork until mostly broken up.
• Add the juice of half a lemon and 1/3 cup mayonnaise to the tuna and stir until evenly combined.
• Add 1 minced shallot, ½–1 stalk celery (diced, use ½ for milder crunch or 1 for more), 2 tablespoons dried cranberries, and 2 tablespoons chopped pecans. Stir until everything is evenly distributed.
• Taste the mixture and, if you prefer, adjust by adding a little more lemon juice or mayonnaise from the listed ingredients.
• Slice the 4 rolls horizontally.
• Divide the tuna salad among the rolls and add lettuce and tomato slices if using. Serve.