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This dressing took the world by storm a few years back, and with good reason, it’s delicious and not tough to make. Break out your food processor or blender to quickly make this, toss it with some tuna and a few other seasonings, and you’ve got a great sandwich.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 10 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]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
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]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.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
