Name: Green Goddess Tuna Salad Sandwich
Yield: Makes 2
Ingredients: ¼ cup basil leaves; ¼ cup parsley leaves with tender stems; ¼ cup tarragon leaves; ¼ cup mayonnaise; ¼ 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; ½ cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley, and/or dill); 2 English muffins, split, lightly toasted

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Photo by Alex Lau, Food Styling by Susie Theodorou

This green goddess tuna salad sandwich recipe is a revelation, bringing bright herbaceous flavors to an otherwise one-note meal. We fought over the bread choice—sourdough vs. English muffin—and you see who won. You can make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.

Recipe notes