Ingredients: 

2 cans Fishwife Albacore Tuna 

2 slices of Japanese milk bread

1 hard boiled egg

1 tbsp relish 

1/2 cup Kewpie mayo

1 tbsp micro diced red onions

1 tbsp micro diced celery

2 tsp extra virgin olive oil

1/2 tbsp chives

Lemon juice to taste

Salt & pepper to taste

Preparation: 

Mix the tuna, olive oil, kewpie, chopped boiled egg, diced red onions, diced celery, salt and pepper, and lemon juice and zest (to taste) in a large mixing bowl. Mix together until evenly combined. 

Place a big scoop of tuna salad onto a milk bread slice. Using the back of the spoon to spread the mixture in an even layer, crust to crust. 

Place the other slice of milk bread on top, forming a sandwich. Press down to secure. Remove the crust off the bread then slice the sandwich in half diagonally. 

Top with chives and enjoy!