On Tuesday, August 12, 2026, Hellmann’s crowned the Philly Cheesesteak America’s favorite sandwich after a nationwide vote. You can read more about that here.
One that didn’t win, but made it to the “Elite Eight” was California’s Elevated Tuna Salad Sandwich. Who doesn’t love a tuna fish sandwich?
This one skips the mayo-heavy, straight-from-the-can version most of us grew up on. It leans into what California does best: bright herbs, a squeeze of citrus, and produce that tastes like it was picked that morning. Fresh dill and chives take the place of the usual celery-and-onion base, a hit of lemon zest wakes the whole thing up, and a spoonful of Dijon adds just enough tang to keep it from tasting flat. Swap the usual white bread for whole grain or sourdough, and you’ve already leveled it up.
The real signature move, though, is what goes on top. Instead of stopping at lettuce and tomato, this version piles on sliced avocado and a handful of alfalfa sprouts or butter lettuce, turning a lunchbox staple into something that could pass for a deli case special. It’s simple enough to throw together on a weeknight, but composed enough that it earned its spot in the bracket.
More Hellmann’s Contest Recipes
New Jersey’s Classic Italian Sub from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
Illinois’ Legendary Italian Beef from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
Alabama’s Pulled Chicken with White BBQ Sauce from Hellmann’s Favorite Sandwich Recipes Contest (Official Recipe)
California's Elevated Tuna Salad Sandwich (Official Hellmann's Contest Recipe)
Ingredients
- 2 cans 5 oz each Solid white albacore tuna in water, drained well
- 1/3 cup Hellmann's Real Mayonnaise
- 1 tbsp Fresh chives or green onions finely chopped
- 1 tbsp Fresh dill chopped
- 1 Celery stalk finely diced for crunch
- 1 tsp Fresh lemon juice
- 1/2 tsp Lemon zest
- 1/2 tsp Dijon mustard
- 4 slices Whole grain or sourdough bread
- 1 Ripe avocado sliced
- 1/2 cup Fresh alfalfa sprouts or butter lettuce
Instructions
- In a medium bowl, flake the drained albacore tuna with a fork until broken into light pieces.
- Add Hellmann's Real Mayonnaise, chopped chives, fresh dill, diced celery, lemon juice, lemon zest, and Dijon mustard to the bowl.
- Mix everything together thoroughly until the tuna salad is uniformly creamy yet retains its flaked texture.
- Lay out the bread slices. Divide the tuna salad evenly onto two of the slices.
- Top the tuna layer with fresh sliced avocado and a handful of crisp alfalfa sprouts or butter lettuce leaves.
- Close the sandwiches with the remaining bread slices, press gently, cut in half, and serve cold.
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