TUNA EGG SANDWICH
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 FISH SANDWICHES
When I was a child my Mom just used tuna packed in spring water mixed with a spoonful of Miracle Whip salad dressing, but when I became an adult my tastes changed. *Note: Cooking time: is toasting time.
Provided by AcadiaTwo
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain water from cans of tuna.
- Mix tuna, 2-tablespoons of Miracle Whip and onions together and divide in quarters.
- Pair up the 8 slices of toast.
- Spread 1-teaspoon on each slice of toast.
- Build each sandwich with 1-slice of cheese, tuna mixture, 1/4 of the shredded lettuce, 1-2 slices of tomato and other slice of toast.
- Place two toothpicks to hold each sandwich together approximately 1" from two opposite corners.
- Cut sandwiches diagonally and serve with potato chips.
SOUTHERN TUNA SALAD FOR SANDWICHES
Steps:
- Serve tuna sandwiches with sliced dill pickles and potato chips or french fries.
Nutrition Facts : Calories 158 kcal, Carbohydrate 1 g, Cholesterol 72 mg, Fiber 0 g, Protein 14 g, SaturatedFat 2 g, Sodium 383 mg, Sugar 1 g, Fat 11 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
TUNA AND HUMMUS SANDWICHES
Provided by Ina Garten
Time 3h25m
Yield 6 sandwiches
Number Of Ingredients 18
Steps:
- Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
- Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
- For the Hummus:
- Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.
THE BEST TUNA SALAD
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
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.
TUNA CRUNCH SANDWICHES
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
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.
SPICY TUNA FISH SANDWICH
This is similar to classic tuna fish salad but with a kick. My boyfriend made this when we were out of relish and decided to substitute with jalapenos. It was awesome! I added the relish back in to give it a sweetness along with the spiciness.
Provided by Catherine Brown Strachan
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 27.8 g, Cholesterol 36.5 mg, Fat 10.6 g, Fiber 1.5 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 637.2 mg, Sugar 3.6 g
WHITE TUNA FISH SANDWICHES
Make and share this White Tuna Fish Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain the cans of tuna so that most of the water is removed.
- Place tuna in a big bowl.
- With a vegetable peeler or knife, peel the top layer off the celery stalk; finely dice.
- Add the celery and onion dice to the tuna.
- Add the mayonnaise, salt, pepper, and lemon juice.
- Mix together the ingredients with gloved or clean hands.
- Crush together the mixture with your fingers until well combined, making sure to break up large chunks of tuna.
- Toast the bread.
- Assemble each sandwich with 2/3 cup tuna salad, 3-4 pieces of lettuce, and 2 slices tomato.
- Serve with potato chips and a pickle.
TUNA TEA SANDWICHES
A friend brought tuna sandwiches to a picnic years ago. I never got the recipe from her, but these are close and just as delicious! -Lisa Sneed, Bayfield, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 tea sandwiches.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the tuna, mayonnaise and lemon-pepper. Spread 1 tablespoon of goat cheese on each slice of bread. Spread two slices with tuna mixture; top with basil leaves and remaining bread. Cut in half or into desired shapes.
Nutrition Facts : Calories 191 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 391mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
TWISTED TUNA FISH SANDWICH
I have been trying for a few months now to make a recipe as close to what my mother made. This taste just like it. It's not overly sweet, or fishy tasting. I do not like sea food but I could eat this sandwich everyday.
Provided by Madelines Mommy
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- While the eggs are boiling, mix drained tuna with mayonaise, mustard, lemon juice, relish, salt, pepper and paprika. Fold peeled and smashed eggs into tuna mixture. Place in refridgerator for 30 minutes for flavors to come together. When ready to serve, spread a little of the miracle whip on the bread and toast. Top toasted bread with tuna and serve with lays plain potato chips.
TUNA SALAD SANDWICHES
For many people, those days when you had a tuna salad sandwich for lunch are still some of the happiest childhood memories. Bring back those days with a simple lunch that satisfies your nostalgic cravings for a simple, homemade sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410, Carbohydrate 29 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 870 mg, Sugar 4 g, TransFat 0 g
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