Best Homestyle Tuna Salad Sandwich Recipes

TUNA SALAD SANDWICHES

Steps:

• In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
• Spread tuna mixture on 4 bread slices. Top with remaining bread slices.

ULTIMATE TUNA SALAD SANDWICH

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.

CREAMY HOMESTYLE TUNA MELTS

Steps:

• Combine first 4 ingredients. Fill bread slices with tuna salad and Singles to make 6 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

TUNA SALAD SANDWICH

Steps:

• In a bowl, combine eggs and tuna. Add the cheese, green pepper, onion, garlic, salt and pepper; mix well. Stir in the Miracle Whip., Spoon about 1/2 cup onto each roll; wrap individually in heavy-duty foil. Bake at 400° for 15 minutes or until heated through.

HOMESTYLE TUNA SALAD SANDWICH

Steps:

• Drain tuna fish and put in mixing bowl.
• Add in celery, onion, mayo, mustard, relish and pepper.
• Spread tuna salad on bread (tastes great toasted as well).
• Top with tomato slices and lettuce.
• Enjoy!

THE BEST TUNA SALAD

Steps:

• In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
• Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.

TUNA CRUNCH SANDWICHES

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.

MARTHA'S FAVORITE TUNA SALAD SANDWICH

Steps:

• In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
• On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.