Tuna sandwich
User Reviews
4.9
Tuna sandwich
Description
The Tuna sandwich filling combines tuna canned in oil with whole-egg mayonnaise for a smoother texture, finely diced celery, and chopped dill pickles to provide crunch and tang. Adding pickle liquid and Dijon mustard enhances the acidity and sharpness, balanced by fresh dill and green onion for herbal and mild onion notes. Black pepper seasons the mix for subtle heat.
Mixing the filling thoroughly helps break down the tuna and mashes the pickles and celery slightly, allowing the flavors to blend well. The sandwich is typically built with buttered bread and layered with butter lettuce for crispness and moisture protection, making the assembled sandwich less soggy.
This sandwich is versatile and can be enjoyed as a casual lunch or snack. The filling lasts for up to three days refrigerated, but assembled sandwiches are best eaten fresh to maintain bread texture and lettuce crispness.
Opt for tuna canned in oil rather than water for richer flavor, though water-packed tuna is acceptable.Using whole-egg mayonnaise results in a smoother, less vinegary filling.Choose standard dill pickles (not sweet or spicy varieties) for the intended tang.Green onions may be substituted with finely minced shallots or red onions.Butter lettuce provides a moisture barrier to keep bread from becoming soggy when making sandwiches ahead.Store filling in an airtight container up to 3 days; stir well before use if watery.
Ingredients
Tuna sandwich filling:
- 425g/ 15 oz tuna drained (Note 1, canned in oil
- 3/4 cup mayonnaise Note 2, whole egg type, or Kewpie brand
- 3/4 cup celery 1 stalk, cut in 4 lengthways, then finely diced, finely diced
- 5 tbsp dill pickle Note 3, finely chopped
- 2 tbsp pickle liquid Note 3, from pickle jar
- 2 tbsp Dijon mustard
- 3 tbsp dill or parsley or basil, finely chopped
- 1/3 cup green onion ~2 stems (Note 4, finely sliced
- 1/2 tsp black pepper
For sandwiches:
- 8 pieces butter lettuce (2 per sandwich)
- butter for spreading, salted
- 8 lices bread Note 5, or 4 rolls
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 -> flavour melding!
- 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!
Notes
- Opt for tuna canned in oil instead of water for richer flavor, but water-packed tuna can be used if needed.
- Use whole-egg mayonnaise for a smoother, less vinegary filling; Kewpie mayo is a good alternative.
- Standard dill pickles (not sweet, sour, or spicy) give the right tang; pickled cucumbers work as well.
- Green onion can be substituted with finely minced shallots or red onion.
- Butter lettuce leaves act as a moisture barrier when assembling the sandwich, keeping bread fresh longer.
- Filling will last three days refrigerated in an airtight container; stir before use if watery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688cal | 34% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 51g | 78% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1154mg | 48% |
| Potassium | 344mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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