Ingredients
Tuna Sandwich Filling
- 425g / 15 oz canned tuna in oil, drained
- 3/4 cup whole egg mayonnaise or Kewpie
- 3/4 cup finely diced celery (1 stalk, cut lengthways and 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 Sandwiches
- 8 pieces butter lettuce (2 per sandwich)
- Salted butter for spreading
- 8 slices bread or 4 rolls
Instructions
- Prepare the filling: Place all tuna filling ingredients into a bowl. Mix well with a wooden spoon, breaking up the tuna so the mixture becomes fairly smooth. Crush the pickles and celery slightly to blend the flavors evenly.
- Assemble the sandwich: Butter the bread slices and layer with 2 pieces of butter lettuce each. Divide the tuna filling evenly among the sandwiches, spreading it on top of the lettuce. Close the sandwich and serve immediately for best freshness and taste.
Notes
- Tuna in oil provides richer flavor than tuna in water, but the latter can be used if necessary. The same filling works well with canned salmon.
- Whole-egg mayonnaise offers a smoother, less vinegary taste compared to regular mayonnaise. Hellmann’s and Kewpie are preferred brands.
- Use standard dill pickles, not sweet or spicy varieties, for the best flavor. Pickled cucumbers are also acceptable.
- Green onion can be substituted with eschallots (shallots) or finely minced red onion.
- White sandwich bread is classic, but feel free to use artisan bread or rolls.
- The filling keeps up to 3 days in an airtight container; stir well before use. Assemble sandwiches fresh or use lettuce as a barrier on the bread to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Western
