Possibly one of the most lengthy (and slightly open to interpretation) ingredients lists for a simple sandwich (I hear you over there), but I promise the reward is worth it. And I’m here owning all my bougie-ness when I say the best quality ingredients – the tuna and the mayo in particular really make all the difference and elevate this totally worth it lunchtime treat from the very pedestrian to the supremely spectacular.
I’ve included pickled celery and pickled red onions alongside cornichons here because I basically love them in everything. But if you don’t have any to hand, you can replace them with spring onions (scallions), capers, chopped celery and regular pickles. I know the variation technically downgrades this to a crunchy tuna sandwich (no triple P) but it will still be mouthwateringly delicious and you can always add a little pickle juice for extra you know what.
I made this on my trusted old friend Ballymaloe Brown Bread, but I also love this on a seeded dark rye or a favourite sourdough. It even works on day old toasted challah. Just make it, you won’t be sorry.
And I’m here for all the tuna sandwich chat. Send your faves my way.
Triple Pickle Tuna Sandwich
- 2 x 150g tins best quality tuna
- 4 cornichons (or 1 regular pickle), chopped
- 1 rib (1/4 recipe) pickled celery, chopped into small pieces
- a healthy forkful of pickled onions (or 1/4 red onion rinsed under cold water to remove rawness), chopped
- a small bunch dill, finely chopped into 2 tbsp
- 3-4 tbsp best quality mayo ( I love Kewpie)
- 2 tsp wholegrain mustard
- a good grind of black pepper & a pinch of salt
- juice of half a lemon (or a splash of pickle juice for extra you know what)
- a good splash of your favourite hot sauce (I love Cholula here)
- 4 slices of bread (this is to share after all)
- a little butter for spreading if that’s your way (obviously mine)
- a few thin cucumber slices
- a handful of shredded jem heart lettuce
Drain the tuna cans and tip them into a bowl. Add all the chopped pickles and dill and stir before adding the remaining ingredients.
When you are ready to make the sandwich, toast the bread and lightly butter (this is not optional for me but I understand if it’s not your thing).
Generously spread the tuna filling, top with sliced cucumbers and shredded gem heart lettuce cover with the second piece of bread and indulge in all the pickle crunchy goodness.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
