If you’re looking for a quick and simple meal to prepare, look no further! This tuna sandwich is easy to make, has only a few ingredients, and is delicious! With fun tips from the chef, this recipe from RecipeTinEats is sure to satisfy your hunger this summer!
INGREDIENTS
Tuna sandwich filling:
- 425g/ 15 oz canned tuna in oil , drained (Note 1)
- 3/4 cup whole egg mayonnaise or Kewpie (Note 2)
- 3/4 cup finely diced celery (1 stalk, cut in 4 lengthways, then finely diced)
- 5 tbsp finely chopped dill pickle (Note 3)
- 2 tbsp liquid from pickle jar (Note 3)
- 2 tbsp Dijon mustard
- 3 tbsp finely chopped dill (or parsley or basil)
- 1/3 cup finely sliced green onion , ~2 stems (Note 4)
- 1/2 tsp black pepper
For sandwiches:
- 8 pieces butter lettuce
- Salted butter, for spreading
- 8 slices bread or 4 rolls (Note 5)
INSTRUCTIONS
- Filling – Put all the Tuna Filling ingredients in a bowl. Mix well using a wooden spoon, breaking up the tuna so the filling becomes fairly smooth. The pickles and celery will take a beating too which is encouraged!
- Sandwich – Divide Tuna Filling between 4 sandwiches (or more/less depending on bread size). I butter the bread and use 2 pieces of lettuce per sandwich. Enjoy!
RECIPE NOTES
- Whole-egg mayo has a smoother flavor than ordinary, non-whole-egg mayo which is typically more vinegary and some brands are overly sweeter to my taste.
- Pickles – Not sweet pickles, not sweet gherkins, not cornichons, not sour pickles, not spicy pickles. Just your everyday standard dill pickles! Pickled cucumbers are also good, though typically a little softer.
- Green onion – Sub with shallots, or 1/4 cup red onion finely minced.
- Bread – Plain, run-of-the-mill white sandwich bread! But, you can get fancy with your artisan stuff you want.
- Storage – Filling will last 3 days in an airtight container, give it a good mix as it gets watery. Assembled sandwich is best eaten fresh though if you want it to last longer, use a piece of lettuce on each piece of bread to provide a soakage protection layer.
