Green Goddess Tuna Salad Sandwich

bon appétit sandwich tuna fish herb tarragon basil parsley sour cream mayonnaise lemon

Andy Baraghani

Makes 2

Source

Ingredients

1/4 cup basil leaves

1/4 cup parsley leaves with tender stems

1/4 cup tarragon leaves

1/4 cup mayonnaise

1/4 cup sour cream

1 tsp. finely grated lemon zest

2 Tbsp. plus 1 tsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil, plus more for drizzling

1 (5-oz.) can tuna in water, drained

1 celery stalk, finely chopped

1 small shallot, finely chopped

1 garlic clove, finely grated

Kosher salt, freshly ground pepper

1/2 cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley, and/or dill)

2 English muffins, split, lightly toasted

Method

Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 2 Tbsp. lemon juice, and 2 Tbsp. oil in a blender until very smooth and pale green. Transfer dressing to a medium bowl and add tuna. Using a fork, break up tuna and incorporate into dressing. Mix in celery, shallot, and garlic; season with salt and lots of pepper.

Toss chopped mixed herbs with remaining 1 tsp. lemon juice in a small bowl. Drizzle with a little oil, season with salt and pepper, and toss again.

Build sandwiches with English muffins, tuna salad (you may have a bit extra), and herb salad.