Dill Pickle Tuna Sandwich with Celery
A creamy tuna filling with celery, dill pickle, and fresh dill, stacked with butter lettuce on buttered bread.
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.
Notes
Substitutions: Use parsley or basil for the dill, and rolls for the sliced bread.
Tips: Drain the tuna well, dice the celery and pickles finely, and skip added salt.
Storage: Refrigerate the filling for up to 3 days without freezing, and keep assembled sandwiches cold.