Tuna sandwich
Recipe video above. Here's my version of the classic tuna sandwich. Tuna in oil, not water. Juice from the pickle jar adds much desired tang (oh, I use the pickles too!). Dijon for flavour, dill for lovely herbiness, celery for crunch and green onion for freshness. Spread onto your favourite bread and enjoy!Makes enough for 4 sandwich-bread sandwiches, or 6 medium bread rolls.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 8 pieces butter lettuce ((2 per sandwich))
- Salted butter (, for spreading)
- 8 slices bread or 4 rolls ((Note 5))
Instructions
- 1
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 -> flavour melding!
- 2
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!