Description

This classic tuna sandwich is packed with flavor and texture! Using tuna in oil for richness, pickle juice for a tangy kick, Dijon mustard for depth, and celery and green onion for crunch, this creamy yet fresh filling is perfect for sandwiches or rolls. Serve it on buttered bread with crisp lettuce for the ultimate lunch!

Ingredients

Scale

Tuna Sandwich Filling:

425g (15 oz) canned tuna in oil, drained
3/4 cup mayonnaise (whole egg mayo or Kewpie)
3/4 cup celery, finely diced (about 1 stalk)
5 tbsp dill pickles, finely chopped
2 tbsp pickle juice (from the pickle jar)
2 tbsp Dijon mustard
3 tbsp fresh dill, finely chopped (or parsley/basil)
1/3 cup green onion, finely sliced (about 2 stems)
1/2 tsp black pepper

For Sandwiches:

8 pieces butter lettuce (2 per sandwich)
Salted butter, for spreading
8 slices bread or 4 bread rolls

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Instructions

1. Make the Tuna Filling:

In a mixing bowl, combine tuna, mayonnaise, celery, pickles, pickle juice, Dijon mustard, dill, green onion, and black pepper.
Use a wooden spoon to mix thoroughly, breaking up the tuna until the mixture is fairly smooth. The pickles and celery will soften slightly, allowing the flavors to meld.

2. Assemble the Sandwiches:

Butter the bread slices or rolls.
Place lettuce leaves on one side of each sandwich.
Divide the tuna filling evenly between the sandwiches.
Top with the second slice of bread, cut in half, and serve immediately!

Notes

Best Tuna Choice: Use tuna in oil for richer flavor, but you can substitute with tuna in water if preferred.
Pickle Juice Swap: If you don’t have pickle juice, use 1 tsp vinegar + 1 tsp water for acidity.
Bread Options: Serve on sandwich bread, ciabatta, whole wheat, or brioche rolls.
Make Ahead: Tuna filling stays fresh in the fridge for 2 days.

Nutrition

Serving Size: 1 sandwich
Calories: 480 kcal
Sugar: 2g
Sodium: 750mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 22 g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 25g
Cholesterol: 50mg