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Slice the tips off your snow peas and slice them diagonally into three pieces, about 1 centimeter thick, but no thicker. Set aside.
Finely chop the red onion (the finer the dice, the better the dressing will be, just trust me). Set aside.
Chop up the dill, chives and basque peppers.
In a large bowl, add 2 tablespoons of Kewpie mayonnaise and 1 tablespoon of stone ground mustard. Zest in ½ teaspoon of lemon zest and squeeze in 3 tablespoons of lemon juice (about the whole lemon). Add the chopped red onion, dill, chives and peppers.
Season with ½ teaspoon of salt, ¾ teaspoon of granulated sugar and mix. It will be a thick dressing, but that's a good thing.
Add the snow peas to the bowl with the dressing and mix, then flake in your jarred tuna. Mix and taste and season with more salt and ground pepper as preferred.
Toast your bread, then evenly portion the salad into two sandwiches. You can also serve this with rice (my favorite) or any grain you love!