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Triple Pickle Tuna Sandwich
recipe
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London
Triple Pickle Tuna Sandwich
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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This recipe offers a nostalgic take on a classic tuna sandwich, enhanced with a trio of pickles, dill, hot sauce, and a satisfying crunch. It promises a flavorful journey from typical to exceptional, perfect for lunchtime or any time.
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You Need

1 sandwich
  • 2 x 150g tins best quality tuna
  • 4 cornichons (or 1 regular pickle), chopped
  • 1 rib pickled celery, chopped into small pieces
  • a healthy forkful of pickled onions, chopped
  • a small bunch dill, finely chopped into 2 tbsp
  • 3-4 tbsp best quality mayo
  • 2 tsp wholegrain mustard
  • a good grind of black pepper & a pinch of salt
  • juice of half a lemon
  • a good splash of your favourite hot sauce
  • 4 slices of bread
  • a little butter for spreading
  • a few thin cucumber slices
  • a handful of shredded jem heart lettuce

    • How To

    1. Drain the tuna cans and tip them into a bowl. Add all the chopped pickles and dill and stir before adding the remaining ingredients.
    2. When you are ready to make the sandwich, toast the bread and lightly butter.
    3. Generously spread the tuna filling, top with sliced cucumbers and shredded gem heart lettuce, cover with the second piece of bread and indulge.