A dill pickle tuna sandwich is packed with flaked tuna, crunchy celery, chopped dill pickle, and fresh dill, all bound with creamy mayonnaise and a spoonful of Dijon.
A splash of pickle jar liquid adds tang, green onion adds a mild bite, and soft butter lettuce on buttered bread keeps every sandwich fresh and cool.
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Why This Dill Pickle Tuna Sandwich Recipe Works
The chopped pickles and the splash of jar liquid season the filling, so it needs no added salt. Tuna, mayonnaise, Dijon, and salted butter already bring plenty of salt to the gathering.
Finely diced celery and green onion give the filling crunch and freshness, and fresh dill brings a grassy lift. Dicing everything small keeps the filling smooth enough to spread and stack.
Mashing the tuna with a wooden spoon until the mixture turns fairly smooth makes a filling that holds together instead of sliding out of the bread. Buttering the slices also creates a thin barrier against moisture.
Ingredients for Dill Pickle Tuna Sandwich
- 15 oz canned tuna in oil, drained
- 3/4 cup whole egg mayonnaise
- 3/4 cup finely diced celery, about 1 stalk
- 5 tbsp finely chopped dill pickle
- 2 tbsp liquid from the pickle jar
- 2 tbsp Dijon mustard
- 3 tbsp finely chopped fresh dill, or parsley or basil
- 1/3 cup finely sliced green onion, about 2 stems
- 1/2 tsp black pepper
- 8 leaves butter lettuce, 2 per sandwich
- salted butter, for spreading
- 8 slices bread, or 4 rolls
Tuna. Canned tuna in oil gives a richer, softer filling than tuna in water, and it should be drained well.
Mayonnaise and Dijon. Whole egg mayonnaise makes the filling creamy, while Dijon adds a sharp, savory edge.
Pickles and jar liquid. Chopped pickles bring crunch and a salty tang, and the jar liquid deepens that flavor.
Celery and green onion. Both add freshness and a light crunch that keeps the filling from tasting heavy.
Bread and lettuce. Soft bread or rolls hold the filling, and butter lettuce adds a crisp, cool layer.
How to Make Dill Pickle Tuna Sandwich
1. Mix the filling. Put the tuna, mayonnaise, celery, pickle, pickle liquid, Dijon, dill, green onion, and pepper in a bowl.
2. Break up the tuna. Stir with a wooden spoon, mashing the tuna so the filling turns fairly smooth.
3. Check the mix. Make sure the pickles and celery are spread through the filling so every bite is seasoned.
4. Butter the bread. Spread salted butter over the bread slices.
5. Build the sandwiches. Lay 2 pieces of lettuce on each of 4 slices, add a share of the filling, and top with the remaining slices. Use rolls instead of sliced bread if you like.
6. Serve. Cut the sandwiches in half and serve right away.
How to Serve Dill Pickle Tuna Sandwich
Serve the sandwiches with a bowl of chilled corn soup for a light lunch, or add macaroni salad with sour cream for a picnic plate. A simple Italian house salad adds crisp greens, and a strawberry blueberry kefir smoothie makes a refreshing drink. Chips also work well on the side.
How to Store and Reheat Dill Pickle Tuna Sandwich
Store the tuna filling in an airtight container in the refrigerator for up to 3 days, and do not freeze it. Wrap any leftover assembled sandwiches tightly in plastic wrap and keep them cold, since mayonnaise based fillings should not sit at room temperature for more than 2 hours. For the ideal texture, add the lettuce just before eating.
Tips and Variations for Dill Pickle Tuna Sandwich
Pick the tuna. Choose canned tuna in oil and drain it well, so the filling stays rich but not greasy.
Dice finely. Dice the celery and pickles very small so the filling spreads smoothly.
Swap the herbs. Parsley or basil can replace the dill.
Change the bread. Use soft rolls, toasted bread, or sourdough based on what you like.
Add more crunch. Extra celery or thinly sliced radish adds crunch.
Taste before adding salt. Pickles, mayonnaise, and mustard bring plenty of salt already.
Chill first. Let the filling rest in the refrigerator for a short while so the flavors meld.
Food safety. Keep the filling cold, and see the University of Illinois Extension picnic food safety post for general advice on mayonnaise based salads.
Frequently Asked Questions About Dill Pickle Tuna Sandwich
Can I make a dill pickle tuna sandwich ahead of time?
You can mix the filling a day or two ahead and keep it cold. Assemble the sandwiches just before eating so the bread stays fresh.
What pickles work well in a dill pickle tuna sandwich?
Crunchy dill pickles are the ideal choice, chopped finely. Use the jar liquid too, since it adds tang.
Can I use tuna in water for a dill pickle tuna sandwich?
Yes, though tuna in oil gives a richer flavor. If you use tuna in water, drain it very well.
Can I use Greek yogurt instead of mayonnaise?
Yes for part of it, though the filling will taste tangier.
How many sandwiches does the filling make?
It fills 4 sandwiches, and more or fewer depending on the bread size.
Dill Pickle Tuna Sandwich with Celery
Equipment
- Mixing bowl
- Wooden spoon
Ingredients
Main Ingredients
- 15 oz canned tuna in oil drained
- ¾ cup whole egg mayonnaise
- ¾ cup finely diced celery about 1 stalk
- 5 tbsp finely chopped dill pickle
- 2 tbsp liquid from the pickle jar
- 2 tbsp Dijon mustard
- 3 tbsp finely chopped fresh dill or parsley or basil
- ⅓ cup finely sliced green onion about 2 stems
- ½ tsp black pepper
- 8 leaves butter lettuce 2 per sandwich
- 2 tbsp salted butter for spreading
- 8 slices bread or 4 rolls
Instructions
Cooking
- Combine. Mix the tuna, mayonnaise, celery, pickle, pickle liquid, Dijon, dill, green onion, and pepper in a bowl.
- Mash. Break up the tuna with a wooden spoon until the filling is fairly smooth.
- Butter the bread. Spread salted butter on each slice of bread.
- Assemble. Layer 2 pieces of lettuce and a share of the filling on 4 slices and close with the rest.
- Serve. Slice in half and serve right away.
