UNION SQUARE CAFE'S TUNA CLUB SANDWICH
This update on a workaday sandwich takes time and work, it's true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you've ever had in your life. You'll need one pound of yellowfin tuna, which you'll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.
Provided by Julia Reed
Categories main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add pepper and mix 10 seconds. Transfer to a bowl, cover and refrigerate.
- Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat. Lower to simmer, cover and cook for 15 minutes. Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
- Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon. While the fish is still warm, flake it into small pieces with a fork or your fingers. (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
- Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant. Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
- Mix the flaked tuna into the fennel mixture. Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed. (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.)
- Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad. Top with a few leaves of the arugula and one slice of bacon. Repeat with a second slice of sourdough. Stack one layer on top of another and finish by topping with a third slice of sourdough. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and secure each piece with a toothpick.
MARTHA'S FAVORITE TUNA SALAD SANDWICH
This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 4
Number Of Ingredients 8
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.
TUNA EVERYTHING BAGEL
Provided by Tyler Florence
Time 13m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper.
- Take cut bagels and toast under a hot broiler until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve.
BASIL TUNA CLUB SANDWICH
Make and share this Basil Tuna Club Sandwich recipe from Food.com.
Provided by JackieOhNo!
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop 1 cup basil and mix with mayonnaise and pepper. Combine tuna with 1/2 cup basil mayonnaise. Spread remaining basil mayonnaise over one side of each bread slice.
- Top mayonnaise side of 4 bread slices with remaining basil leaves, dividing equally, then bacon. Place 4 remaining bread slices, mayonnaise side up, over bacon; top with tomato slices, tuna mixture and remaining bread, mayonnaise side down.
- To serve, cut sandwiches into quarters; if desired, secure with toothpicks.
Nutrition Facts : Calories 417.5, Fat 29.3, SaturatedFat 5.9, Cholesterol 76.1, Sodium 1188.2, Carbohydrate 8.4, Fiber 1.2, Sugar 4.2, Protein 28.6
BASIL TUNA STEAKS
One of my favorite creations is this five-ingredient recipe in the menu below. Tuna is delicious and can be grilled in no time.-Linda McLyman, Syracuse, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drizzle both sides of tuna steaks with oil. Sprinkle with the basil, salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts : Calories 214 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 358mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
HERBED TUNA SANDWICHES
A delightful combination of herbs and reduced-fat cheese makes this simple tuna sandwich a standout. -Marie Connor, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Combine the first 7 ingredients. Place 4 slices of toast on an ungreased baking sheet; top with tuna mixture and sprinkle with cheese., Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes. Top with remaining toast.
Nutrition Facts : Calories 367 calories, Fat 15g fat (4g saturated fat), Cholesterol 141mg cholesterol, Sodium 718mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
CLASSIC TUNA SALAD SANDWICH
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
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.
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