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Tuna sandwich | Daily Dine

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Tuna sandwich

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.

View original recipe on recipetineats.com

sandwichwestern

0

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Nutritional Information

Calories:688 kcal

Carbohydrate:29 g

Cholesterol:60 mg

Fat:51 g

Dietary Fiber:3 g

Protein:27 g

Saturated Fat:14 g

Sodium:1154 mg

Sugar:4 g

Trans Fat:1 g

Unsaturated Fat:35 g

Ingredients

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

Step 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!
Step 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!