Best Tuna Egg Sandwich Recipes

TUNA EGG SANDWICH

Tuna Egg Sandwich image

This is just an old-fashioned tuna egg sandwich that is simple and quick to make! My grandparents make these and tell me that this is the 'correct' way to make a hearty sandwich!

Provided by LISALC98

Categories Seafood Fish Tuna

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 (5 ounce) can tuna, drained
3 hard-cooked eggs, peeled and chopped
1 cup chopped celery
1 tablespoon mayonnaise
salt and pepper to taste
4 slices whole wheat bread

Steps:

In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.

Nutrition Facts : Calories 389 calories, Carbohydrate 26.4 g, Cholesterol 339.5 mg, Fat 16 g, Fiber 4.7 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 558.9 mg, Sugar 5.1 g

TUNA EGG SANDWICH SPREAD

Tuna Egg Sandwich Spread image

Ladies group loves this open faced, hot sandwich. Anything with cream cheese is a winner in my book.

Provided by Sharon Canfield

Categories Sandwiches

Time 15m

Number Of Ingredients 9

Ingredients

2 can(s) tuna, packed in water, 5 oz. cans
3 large eggs, hard boiled, cut in chunks, add last
2 Tbsp cheez whiz
1 Tbsp mayonnaise
4 oz cream cheese
1 tsp onion powder or 3 - 4 tsp. chopped green onions
3 pinch red pepper
1/8 tsp worcestershire sauce
2 oz cheddar cheese, cubed

Steps:

1. Drain and squeeze tuna fish until looks dry. Set aside.
2. Remove shells from eggs, cut into chunk, set aside.
3. Mix together, mix well, cheez whiz, mayonnaise, cream cheese, onion powder, red pepper,worchestershire sauce. Next add tuna fish and mix again.
4. Add chunked egg pieces, and cubed cheddar cheese pieces to the tuna mixture, stir together. Refrigerate for 1 hour or you can use it right away. I think the refrigerating helps blend the flavors.
5. Put tuna/egg spread on toasted bread or toasted buns. Broil on low, watch carefully so doesn't burn. (I use Udi's sandwich bread because I must have a gluten free diet.)

TUNA, EGG, AND POTATO SALAD SANDWICH

Tuna, Egg, and Potato Salad Sandwich image

If you think this sounds something like a reconstructed salade Niçoise on bread, well, you'd be right, but the truth is, I got the idea in Italy, not France. On my first trip there, in Venice, I quickly became addicted to eating while standing up at one of the city's many bars. Besides melanzana (eggplant) pizza, my favorite dish was a sandwich that seemed the ultimate in decadence, because it consisted of potato salad on one side and tuna salad on the other. When I started making it for myself, it seemed only natural to combine both salads into one, and then to throw a hard-cooked egg in there (who doesn't like egg salad, after all?), along with a couple of olives for briny tartness.

Number Of Ingredients 9

Ingredients

2 thick slices rustic-style bread
1 egg
1 small new potato, cut into 1/2-inch cubes
1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil
2 green olives, pitted and chopped
1 to 2 tablespoons mayonnaise
Kosher or sea salt
Freshly ground black pepper
4 or 5 baby spinach leaves, stacked, rolled, and thinly sliced

Steps:

Halfway fill a medium bowl with cold water and add a cup of ice.
Preheat the oven broiler with the rack set 4 to 5 inches from the flame or element. Toast the bread under the broiler until deep golden brown on one side, 1 to 2 minutes. Transfer to a dinner plate.
In a small saucepan set over high heat, bring a quart of water to a boil. Using an egg pricker or a thumbtack, carefully poke a hole just through the egg shell on the rounder end. Use a slotted spoon to carefully lower the egg into the water, along with the potato cubes. As soon as the water returns to a boil, decrease the heat to medium-low or low so that the water is barely bubbling. Cook the egg and potato together for 8 minutes (for a slightly soft yolk in the very center) or 9 minutes for a fully cooked yolk.
Use a slotted spoon to transfer the egg and potato cubes to the bowl of ice water. When the egg is cool enough to handle, scoop it out and crack it all over against the countertop. Remove a piece of shell from the rounder end and return the egg to the water. After a minute or two, slip off the rest of the shell and transfer the egg to a cutting board. When it cools, coarsely chop it and transfer it to a medium mixing bowl. Scoop the potato pieces out of the water and transfer them to the bowl. Add the tuna, olives, and 1 tablespoon of the mayonnaise to the bowl and stir to combine, adding up to another tablespoon of mayonnaise if you want a creamier mixture. Lightly season with salt and pepper to taste.
To assemble the sandwich, sprinkle the spinach leaves onto the toasted side of one of the slices of bread, and top with the tuna-egg-potato salad and the other slice of bread, toasted side facing inward. Cut in half and eat.

BRAUOTERTA - ICELANDIC STYLE SANDWICH: TUNA & EGG

Brauoterta - Icelandic Style Sandwich: Tuna & Egg image

Make and share this Brauoterta - Icelandic Style Sandwich: Tuna & Egg recipe from Food.com.

Provided by Lavender Lynn

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup mayonnaise
1/3 cup sour cream
5 hard-boiled eggs
7 ounces canned tuna
1 medium onion
garlic powder, to taste
lettuce
tomatoes

Steps:

Mix together mayo, sour cream and garlic powder. Mash the eggs with a fork and drain the tuna well. Chop the onion very finely. Mix everything together and layer between the bread slices. Add lettuce, tomato as desired.

Nutrition Facts : Calories 722.2, Fat 50, SaturatedFat 13.1, Cholesterol 548.2, Sodium 1118.9, Carbohydrate 26.4, Fiber 0.9, Sugar 10.1, Protein 41.2

SANDWICH ESSENTIALS: LOADED TUNA & EGG SALAD

Sandwich Essentials: Loaded Tuna & Egg Salad image

I love a good egg salad, and I love a good tuna salad; however, for some mysterious reason, I have never combined the two together... until now. I played about with a couple of batches of this recipe, until I liked what I tasted. I worked on it through the late evening, and wee hours of the morning. I do all my best work in the...

Provided by Andy Anderson !

Categories Sandwiches

Time 1h

Number Of Ingredients 19

Ingredients

PLAN/PURCHASE
2 slice bacon, cooked crispy and chopped
1 stalk(s) celery, finely diced
2 Tbsp walnuts, rough chopped
3 Tbsp mayonnaise, plain variety
2 Tbsp relish, sweet variety
2 Tbsp parmesan cheese, freshly ground
2 tsp fresh dill, chopped, or 1 teaspoon dry
1 tsp dijon mustard, i prefer grey poupon
1 tsp prepared horseradish
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 large hard-boiled eggs, peeled and chopped
5 oz tuna, more on the tuna later
lettuce leaves, as needed
ADDITIONAL ITEMS
4 slice bread, i like rustic varieties
1 medium thinly-sliced garden tomatoes, for topping
micro-greens, for topping

Steps:

1. PREP/PREPARE
2. The best egg salad begins with the best hard-boiled eggs. I will not recommend any specific way to hard-boil eggs, simply because I am convinced that there is no single way that will work for everyone. With that said, the finished product should have firm whites with a bright-yellow yolk, and no green ring.
3. I make this recipe two ways: with eggs that are firmly cooked, and with eggs where the yolks are a bit runny. For this recipe, we will use firm "hard" boiled eggs.
4. Another important ingredient is the tuna, and for me the choice would be albacore. Albacore is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than other brands. My absolute favorite brand is: Wild Planet. They are 100% sustainably pole and line caught, and they are not packed in oil or water... just nothing but pure tuna, and a bit of sea salt. http://www.wildplanetfoods.com/our-products/tuna/ I can pick up a can of Albacore tuna from another brand for $2.30 a can. Wild Planet costs around $3.80. If you cannot get Wild Planet tuna, no worries, just get tuna packed in water, not oil.
5. Lastly, let us talk about ratio. I tried using more eggs than tuna, and vise/versa. I finally settled on a 50/50 ratio. So, since I am using 5 ounces of tuna, I will use 5 ounces of eggs. Two large eggs come out to almost exactly 5 ounces.
6. Gather your Ingredients (mise en place).
7. In a large bowl, combine the bacon, walnuts, celery, relish, dill, Dijon, horseradish, Parmesan cheese and mayonnaise.
8. Mix together, then add some salt and pepper, to taste.
9. Add the chopped eggs and tuna, then gently fold into the sauce.
10. Cover and place in the fridge for 1 hour. This will give the ingredients a chance to know one another.
11. Toast the bread, and add a light layer of lettuce to two of the bread slices (toasting is optional).
12. Add half of the egg/tuna salad to each half.
13. Add a few thinly-sliced tomatoes.
14. Add some micro-greens.
15. Cover with the other bread slices.
16. PLATE/PRESENT
17. Serve with some chips, fries, or whatever you choose. Enjoy.
18. Keep the faith, and keep cooking.