Best Vegetable Tuna Sandwiches Recipes

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PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD



Pita Bread Sandwiches With Tuna And Vegetable Salad image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, lunch, quick, salads and dressings

Time 20m

Yield Six to 12 servings

Number Of Ingredients 14

2 small cans of tuna
6 ribs celery, about 1/4 pound
1 onion, preferably red, about 1/2 pound
2 sweet green peppers, about 1/2 pound
1 cucumber, about 1/2 pound
2 or 3 red, ripe tomatoes, cored, about 3/4 pound
1 cup finely chopped parsley
12 anchovy fillets, finely chopped
2 teaspoons finely minced garlic
3 tablespoons red-wine vinegar
1 egg yolk
Freshly ground pepper to taste
1/2 cup olive oil
6 rounds pita bread

Steps:

  • Drain the tuna and cut it into bite-size flakes.
  • Chop the celery coarsely. There should be about two cups.
  • Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
  • Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
  • If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
  • Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
  • In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
  • In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
  • Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA, PICKLE, AND CHOPPED-VEGETABLE PITA SANDWICHES



Tuna, Pickle, and Chopped-Vegetable Pita Sandwiches image

Categories     Sandwich     Fruit     Vegetable     No-Cook     Picnic     Low Fat     Quick & Easy     Yogurt     Lunch     Mayonnaise     Apple     Tuna     Summer     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 6-ounce can tuna in water, drained
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper, chopped
1/2 cup chopped sweet onion (such as Vidalia)
1/2 cup chopped peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 pita breads, halved, pockets opened

Steps:

  • Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
  • Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
  • Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.

TUNA STEAK AND VEGETABLE SANDWICHES



Tuna Steak and Vegetable Sandwiches image

Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp biscotti round things out nicely.

Categories     Sandwich     Vegetable     Broil     Quick & Easy     Lunch     Tuna     Eggplant     Arugula     Bell Pepper     Zucchini     Summer     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 11

3/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons chopped fresh marjoram or 2 teaspoons dried
2 garlic cloves, minced
3 Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices
2 zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
1 yellow bell pepper, cut into 1/3-inch-wide strips
8 1/2-inch-thick slices country bread or sourdough bread
1 1-pound tuna steak, cut crosswise into 1/4-inch-thick slices
Chopped fresh marjoram or pinch of dried
Arugula

Steps:

  • Preheat broiler. Combine 3/4 cup oil and next 3 ingredients in small bowl. Arrange eggplant slices, zucchini and bell pepper on broiler pan. Brush on both sides with oil mixture. Sprinkle with salt and pepper. Broil until brown, watching closely, about 2 minutes per side. Transfer to platter. Place bread on broiler pan. Brush top side with oil mixture and sprinkle with pepper. Broil until top side is brown. Transfer to work surface, browned side up.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Season tuna with salt and pepper. Add to skillet and sauté until just cooked through, about 30 seconds per side. Place tuna on half of bread slices. Sprinkle with chopped marjoram. Top with vegetables and arugula, then remaining bread slices, browned side down.

VEGETABLE TUNA SANDWICHES



Vegetable Tuna Sandwiches image

I packed lunches for a husband and seven children for years and tried many different recipes to keep things new and exciting. I hope you enjoy these fun sandwiches.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

6 ounces cream cheese, softened, divided
6 tablespoons mayonnaise, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) tuna, drained and flaked
3 tablespoons finely chopped celery
3 tablespoons finely chopped green pepper
1 cup shredded carrots
2 tablespoons finely chopped onion
8 slices white bread
4 slices whole wheat bread

Steps:

  • In a large bowl, combine 3 ounces cream cheese, 3 tablespoons mayonnaise, salt and pepper until smooth. Stir in the tuna, celery and green pepper. , In another bowl, combine the carrots, onion and remaining cream cheese and mayonnaise. Spread 1/3 cup tuna mixture on four slices of white bread; top with a slice of whole wheat bread. Spread 1/4 cup carrot mixture on the whole wheat bread; top with a slice of white bread.

Nutrition Facts :

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