So, the other day I was wondering whether there was a better tuna melt. This isn't a tuna melt, but it's definitely a tuna sandwich. It's a good one too. What this also isn't is your mom's green goddess sando. It's much better.

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

Recipe

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.