Ingredients
Tuna Filling
- 1 (5 oz) can tuna, drained very well
- 2 tablespoons mayonnaise
- 1 tablespoon finely diced dill pickle
- 1 teaspoon fresh dill, chopped (or ½ teaspoon dried)
- Freshly ground black pepper, to taste
- Pinch of salt (optional — taste first)
Sandwich Assembly
- 2 slices bread (white, wheat, sourdough, or brioche)
- 4–6 kettle-cooked potato chips (salt & vinegar highly recommended)
Equipment Needed
- Small mixing bowl
- Fork
- Knife
- Cutting board
Step-by-Step Instructions
1. Make the Tuna Filling
Add the drained tuna to a small bowl and flake it well with a fork until no large chunks remain.
Stir in the mayonnaise, diced pickle, dill, and black pepper. Taste and add salt only if needed.
2. Prepare the Bread
Lightly toast the bread if desired—this helps prevent sogginess and adds structure.
Lay one slice flat and spread the tuna mixture evenly, leaving a small border around the edges.
3. Add the Secret Ingredient
Arrange the potato chips on top of the tuna, pressing gently so they stick but stay intact.
This is where the magic happens—do not mix the chips into the tuna.
4. Finish and Serve
Top with the second slice of bread, press lightly, and slice diagonally.
Serve immediately while the chips are perfectly crunchy.
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Pro Tips for the Best Tuna Sandwich
- Drain tuna aggressively — excess moisture ruins texture
- Don’t overmix the tuna or it becomes dense
- Use sturdy chips (kettle-cooked hold up best)
- Assemble right before eating to preserve crunch
- Toast soft breads for structure and contrast
Variations & Substitutions
- Spicy Version: Add a dash of hot sauce or chopped pickled jalapeños
- Dill Lover’s Dream: Use dill pickle chips instead of plain chips
- Smoky Twist: Try BBQ kettle chips
- Lighter Option: Replace half the mayo with Greek yogurt
- Low-Carb: Serve in lettuce wraps with chips on the side
Serving, Pairing & Storage
How to Serve
- Best served immediately, freshly assembled
- Slice diagonally for maximum crunch distribution
Perfect Pairings
- Iced tea or lemonade
- A crisp apple or pickles on the side
- Extra chips (trust me)
Storage
- Tuna filling: Up to 2 days refrigerated
- Assembled sandwich: Not recommended (chips soften quickly)
Freezing
- Not freezer-friendly
