Green Goddess Tuna Salad Sandwich
['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']
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.
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