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.
Ingredients
- 425 g15 oz canned tuna in oil (, drained (note 1))
- ¾ cupwhole egg mayonnaise or kewpie ((note 2))
- ¾ cupfinely diced celery ((1 stalk, cut in 4 lengthways, then finely diced))
- 5 tbspfinely chopped dill pickle ((note 3))
- 2 tbspliquid from pickle jar ((note 3))
- 2 tbspdijon mustard
- 3 tbspfinely chopped dill ((or parsley or basil))
- ⅓ cupfinely sliced green onion (, ~2 stems (note 4))
- ½ tspblack pepper
- 8 piecesbutter lettuce ((2 per sandwich))
- salted butter (, for spreading)
- 8slices bread or 4 rolls ((note 5))
Directions
- 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!