• Yield: 2

You can make the dressing in a food processor but it won’t be as smooth or have that bright green effect you get from a blender.



  • 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, drainedv

  • 1 celery stalk, finely chopped

  • 1 small shallot, finely chopped

  • 1 garlic clove, finely gratedv

  • 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


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.