Tuna Salad Sandwiches
Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
- Serves: 4 persons
- 2(5-ounce) cans tuna in water
- ¼cup plus 2 tablespoons mayonnaise
- ½cup finely chopped sour dill pickles (from 2 small)
- 1large celery stalk, finely chopped
- 1green onion, finely chopped
- ¼cup finely chopped fresh dill or 1 tablespoon dried dill
- ½cup fresh parsley, finely chopped
- 3tablespoons lemon juice
- 2tablespoons extra-virgin olive oil
- 1teaspoon Diamond Crystal kosher salt
- ¼teaspoon finely ground black pepper
- 4ciabatta sandwich rolls, split and lightly toasted
- Potato chips, for serving
Step 1Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
Step 2Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.