Dinner

Creamy Tuna Sandwich with Dill Pickle and Fresh Herbs Recipe

ByNoah Steele March 30, 2026March 30, 2026

Introduction

This tuna sandwich is a creamy, flavorful classic that’s perfect for a quick lunch or picnic. With a blend of tuna, crisp celery, tangy pickles, and fresh herbs, it offers a delightful balance of textures and tastes.

A sandwich is held by a woman's hand, showing two thick slices of white bread with a soft, slightly crumbly texture. Inside the sandwich, there are two visible layers: a fresh, bright green leafy lettuce at the bottom, and a thick, creamy tuna salad mixed with finely chopped green herbs and celery pieces filling the middle. The sandwich is cut diagonally, and the top slice of bread has a small sprig of fresh dill resting on it. In the foreground, there are sliced pickles and fresh dill scattered on a white marbled surface. The scene is bright and clear, capturing the freshness of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 lengthways then 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

8 pieces butter lettuce (2 per sandwich)
Salted butter, for spreading
8 slices bread or 4 rolls

Instructions

Step 1: In a bowl, combine the tuna, mayonnaise, diced celery, chopped dill pickle, pickle liquid, Dijon mustard, chopped dill, sliced green onion, and black pepper. Mix well with a wooden spoon, breaking up the tuna until the filling is fairly smooth and the ingredients are well blended.
Step 2: Butter the bread slices lightly. Place two pieces of butter lettuce on each slice, then evenly divide the tuna filling among four sandwiches (use more or fewer sandwiches depending on bread size). Top with the remaining bread slices to form sandwiches and serve immediately.

Tips & Variations

For a tangier flavor, add a teaspoon of lemon juice to the filling.

Switch out dill for fresh parsley or basil to change the herbal notes.
Use whole grain or sourdough bread for added texture and flavor.
Add sliced tomato or cucumber for extra freshness.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 2 days. Assemble sandwiches fresh to avoid soggy bread. If assembled, wrap sandwiches tightly and refrigerate; consume within 24 hours. Reheat is not recommended, as this is best served cold.

How to Serve

A close-up of a sandwich being held by a woman's hand, showing two thick slices of soft white bread with a middle layer of creamy tuna salad mixed with herbs, sitting on bright green lettuce leaves which add a fresh texture. The sandwich is cut in half and stacked, with a small sprig of dill on top for garnish. In the foreground, on a white surface with a white marbled texture, there are sliced pickles and small dill sprigs scattered around. The lighting is natural and bright, highlighting the soft texture of the bread and the creamy filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna in water instead of tuna in oil?

Yes, you can substitute tuna in water, but draining it thoroughly is important. The oil adds richness, so you might want to add a little extra mayonnaise for creaminess.

What can I use instead of mayonnaise?

You can use Greek yogurt for a lighter option or avocado for a creamy texture with a different flavor profile.