Best Good News Bad News Tuna Salad Salad Sandwich Recipes

BUDGETED TUNA SALAD SANDWICH

Budgeted Tuna Salad Sandwich image

Well, we all don't have that much time or that much money, so, this will have to do! A great quick sandwich that I have eaten... a lot. I suggest putting the extra tuna mix into your fridge.

Provided by Kitchen Witch Myrkr

Categories Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

Ingredients

3 (6 ounce) cans tuna
4 tablespoons mayonnaise
1/2 teaspoon celery salt
1 teaspoon onion salt
8 slices bread (seeded rye preferred)
8 lettuce leaves (iceberg preferred, crunchy texture preferred)

Steps:

Open tuna cans.
Drain the liquid from the tuna cans.
Put the tuna together in a container.
Add the mayonnaise.
Add the celery salt.
Add the onion salt.
Toast 2 slices of bread.
While the bread is toasting, mix the ingredients together. Make sure that the tuna is broken down as much as possible.
Wash the lettuce leaves.
Spread the tuna-mayo mix onto both slices of bread.
Put one lettuce leaf atop each slice of bread.
Put the two piece of bread together.
Eat up!
Repeat as necessary to make more sandwiches.

Nutrition Facts : Calories 383.2, Fat 12.9, SaturatedFat 2.7, Cholesterol 52.3, Sodium 423.6, Carbohydrate 30.7, Fiber 1.9, Sugar 3.5, Protein 34.4

ULTIMATE TUNA SALAD SANDWICH

Ultimate Tuna Salad Sandwich image

Here's the very best tuna salad sandwich you'll have! This classic recipe is creamy, zingy, and full of flavor. (Plus, 2 variations to mix it up.)

Provided by Sonja Overhiser

Categories Main Dish

Time 10m

Number Of Ingredients 11

Ingredients

1 5-ounce can white meat tuna
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1/4 cup finely chopped dill pickles
1/4 cup Greek yogurt plus 2 tablespoons mayonnaise (or 1/2 ripe avocado; see Step 3)
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1 tablespoon shredded Parmesan cheese (optional)
1 chopped hard boiled egg (optional)
4 slices bread, for serving (like artisan, no knead, whole wheat, sandwich, or sourdough)

Steps:

Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
Finely chop the celery, red onion, and dill pickles.
For Classic Tuna Salad, use a fork to mix together the tuna and chopped vegetables with the Greek yogurt, mayo, lemon juice, Dijon mustard, and kosher salt. Add shredded Parmesan if desired (it really steps it up a notch!). For Tuna Salad with Egg, add chopped hard boiled egg. For Avocado Tuna Salad, use 1/2 chopped ripe avocado instead of the Greek yogurt and mayo, and skip the Parmesan.
Lightly toast the bread, if desired. Spoon the tuna salad onto the bread and serve.

Nutrition Facts : Calories 383 calories, Sugar 4.5 g, Sodium 1091.3 mg, Fat 8.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 39.7 g, Fiber 2.4 g, Protein 34.9 g, Cholesterol 133.8 mg

GOOD NEWS-BAD NEWS TUNA SALAD "SALAD" SANDWICH

Good News-bad News Tuna Salad

I know it's a long name, but it's descriptive. The Good News - my DH loves tuna salad. The Bad News - he devours it faster than I can make a batch of std tuna salad. So I found this way to extend the "refrigerator life" of our tuna salad & he likes it better! Despite the expanded bulk, you don't lose the tuna flavor. This makes a good tuna melt too, but he's always impatient & slathers it on wheat bread. Enjoy ! Edited to Add DH prefers fresh tomato to sun-dried, but I esp like Redsie's sub of sun-dried tomato -- so consider it an opt chg you can make w/my blessing. :-)

Provided by twissis

Categories Lunch/Snacks

Time 30m

Yield 3 cups, 9 serving(s)

Number Of Ingredients 9

Ingredients

1 (6 ounce) can tuna in vegetable oil or 1 (6 ounce) can tuna in water, drained
2/3 cup mayonnaise
2 eggs (hard-boiled & diced)
2 tablespoons sweet pickle relish
1/4 cup onion (diced, but I often use leek)
1/4 cup cucumber (seeded & diced)
1/4 cup fresh tomato (seeds removed & diced)
1/4 cup cheddar cheese (grated or shredded)
1/2 cup iceberg lettuce (thinly sliced, see prep note)

Steps:

Combine the 1st 8 ingredients, mix well & chill in refrigerator.
NOTE: When ready to serve -- If you expect to use the entire mixture, add the full amt of lettuce & serve. However, if you expect to have leftovers, add half the lettuce & then add the rest of the lettuce when you serve any leftovers.

Nutrition Facts : Calories 142.3, Fat 9.6, SaturatedFat 2.2, Cholesterol 58.2, Sodium 253.6, Carbohydrate 6.3, Fiber 0.2, Sugar 2.2, Protein 8

THE BEST TUNA SALAD

The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

CLASSIC TUNA SALAD SANDWICH

Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

TUNA CRUNCH SANDWICHES

Tuna Crunch Sandwiches image

A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).

Provided by J. Kenji López-Alt

Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course

Time 5m

Yield 2 sandwiches

Number Of Ingredients 13

Ingredients

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)
1 hard-boiled egg, peeled
1 celery rib, finely minced
3 tablespoons extra-virgin olive oil (see Tip)
2 tablespoons finely minced red onion, shallot or scallions
2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
2 tablespoons mayonnaise, plus more for spreading (see Tip)
1 tablespoon sweet pickle relish or chopped dill pickles (optional)
2 teaspoons freshly squeezed lemon juice
A few large handfuls of hearty potato chips or corn chips (see Tip)
Salt and black pepper
4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

Steps:

Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

TUNA SALAD SANDWICHES

Tuna Salad Sandwiches image

Make and share this Tuna Salad Sandwiches recipe from Food.com.

Provided by swirlycinnacakes

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 ounce) can albacore tuna, drained
1/4 cup mayonnaise
1/4 cup sweet pickle relish, well drained
3 tablespoons celery, finely chopped
3 tablespoons sweet onions, finely chopped
1/2 teaspoon salt
1 pinch black pepper
4 teaspoons butter, softened
8 slices whole wheat bread
4 lettuce leaves

Steps:

Use a fork to flake the tuna in a medium bowl.
Add the mayonnaise, relish, celery, onion, salt and pepper, and mix well.
Butter each slice of bread.
Spread the tuna mixture on the buttered side of 4 slices.
Top each with a piece of lettuce, then the remaining bread.
Cut the sandwiches in half and serve.

TUNA SALAD SANDWICHES

Tuna Salad Sandwiches image

Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.

Provided by Naz Deravian

Categories lunch, sandwiches, main course

Time 5m

Yield 4 to 6 sandwiches

Number Of Ingredients 13

Ingredients

2 (5-ounce) cans tuna in water
1/4 cup plus 2 tablespoons mayonnaise
1/2 cup finely chopped sour dill pickles (from 2 small)
1 large celery stalk, finely chopped
1 green onion, finely chopped
1/4 cup finely chopped fresh dill or 1 tablespoon dried dill
1/2 cup fresh parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon finely ground black pepper
4 ciabatta sandwich rolls, split and lightly toasted
Potato chips, for serving

Steps:

Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.