Classic Tuna Sandwich with Dill Pickle, Celery, and Herbs Recipe
A classic and flavorful tuna sandwich recipe using tuna in oil for richness, enhanced with tangy pickle juice, crunchy celery, dill, and fresh green onion, spread on buttered bread with crisp lettuce. Perfect for a hearty lunch that serves 4 to 6 people.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 to 6 sandwiches
- Category: Sandwich
- Method: No-Cook
- Cuisine: Western
Ingredients
Tuna Sandwich Filling
- 425g / 15 oz canned tuna in oil, drained
- 3/4 cup whole egg mayonnaise or Kewpie mayo
- 3/4 cup finely diced celery (1 stalk, cut lengthwise into 4, then diced)
- 5 tbsp finely chopped dill pickle
- 2 tbsp liquid from pickle jar
- 2 tbsp Dijon mustard
- 3 tbsp finely chopped dill (or parsley or basil)
- 1/3 cup finely sliced green onion (~2 stems)
- 1/2 tsp black pepper
For Sandwich Assembly
- 8 pieces butter lettuce (2 per sandwich)
- Salted butter, for spreading
- 8 slices bread or 4 medium rolls
Instructions
- Prepare the Tuna Filling: In a bowl, combine the drained tuna, whole egg mayonnaise, diced celery, chopped dill pickles, pickle juice, Dijon mustard, chopped dill, sliced green onion, and black pepper. Using a wooden spoon, mix well while breaking up the tuna into small pieces and slightly mashing the pickles and celery to meld the flavors together for a smooth, flavorful filling.
- Assemble the Sandwiches: Butter each slice of bread lightly. Place two pieces of butter lettuce on the buttered bread to act as a moisture barrier and add crispness. Divide the tuna filling evenly among the bread slices or rolls. Top with the second slice of bread or roll to complete each sandwich. Serve immediately for the best texture and flavor.
Notes
- Tuna in oil is recommended for a richer, tastier sandwich, but tuna in water can be used as a substitute.
- Whole-egg mayonnaise provides a smoother, balanced flavor compared to regular mayonnaise.
- Use standard dill pickles rather than sweet or spicy varieties for the appropriate tang.
- Green onions can be substituted with finely minced shallots or red onion for a different but complementary flavor.
- Any bread can be used—from white sandwich bread to artisan rolls—based on preference.
- The tuna filling keeps well in an airtight container for up to 3 days, but assembled sandwiches are best eaten fresh to avoid sogginess; using lettuce and butter on the bread helps protect against moisture.
