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 sandwichbread sandwiches, or 6 medium bread rolls.

RECIPE ⬇⬇⬇ or PRINT: https://www.recipetineats.com/tunasa...

TUNA SANDWICH

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 in 4 lengthways, then finely 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
SANDWICH: Bread, butter, butter lettuce leaves

DIRECTIONS:
Mix the Filling ingredients together with a wooden spoon, mashing up the tuna to make a fairly smooth(ish) spread. Bashing up the celery and pickles is encouraged. Butter bread, top with 2 pieces lettuce, tuna filling then top with bread. Eat!

PS If making ahead, put lettuce above and below filling, for soggybreadprevention purposes.