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.

Makes 2

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

Step 1

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.

Step 2

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.

Step 3

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