Dee Dees 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.

HEALTHIER MEDITERRANEAN TUNA SALAD

Steps:

• Combine tuna, onion, and parsley in a medium bowl.
• Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

THE BEST-EVER TUNA SALAD SANDWICH

Steps:

• Drain two 3-ounce tins of tuna in olive oil and add to a large bowl, then add in a generous 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 2 tablespoons of finely diced onions, shred in 1 large clove of garlic, 1 tomato roughly diced, 2 hard-boiled eggs roughly diced and 8 pimento stuffed green Spanish olives cut in half, season with sea salt & black pepper and gently mix together until well combined
• Thinly slice one avocado and reserve a couple leaves of romaine lettuce
• Lightly brush 4 pieces of sandwich bread with some extra virgin olive oil and toast on a grilling pan until just lightly toasted
• Evenly divide the tuna salad over 2 toasted breads, divide the sliced avocado on top of the tuna salad and add a couple leafs of romaine lettuce, place the other toasted breads over the lettuce and serve at once, enjoy!

TUNA SALAD SANDWICH

Steps:

• Drain the tuna well.
• Combine all ingredients in a small bowl and mix well.
• Use to top a salad, in sandwiches or to add to pasta salads.

DEE'S TUNA SALAD

Steps:

• Chop lettuce.
• Peel and chop cukes.
• Chop tomato and onion.
• Finely slice celery.
• Drain tuna.
• Peel and chop eggs.
• Add all ingredients; toss together.

GRANDMA DEE'S TUNA EGG SALAD

Steps:

• Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
• Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
• Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
• Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
• Enjoy!

DEE'S GRILLED TUNA WITH GREENS

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

DEE'S EGG SALAD SANDWICH

Steps:

• Mash hard boiled eggs.
• Add mayonnaise and mustard mix.
• Add pickle relish, olives, and onion.
• Add paprika and pepper.
• The bread can be toasted or soft.
• Add 1/4 of filling to 4 slices bread.
• Top with a lettuce leaf.
• Top with other slice bread or toast.
• Cut on the diagonal.

DEE'S TUNA PATTIES

Steps:

• Put vegetable oil in a medium-large frying pan. In a mixing bowl, put in already strained tuna fish, eggs, and bread crumbs. Mix together well with fork.
• Then use your hands to squeeze it into a large ball, until it is a little more solid, and not falling apart. Then take medium sized handfuls of tuna, packing it together again, but this time round and flat.
• Place in frying pan. Keep repeating steps until all of the mixture is gone. Turn heat on low-medium. Flip patties when you see they're starting to brown a little on the bottom. They are finished when the opposite is lightly browned also.
• Serve with noodle side dish and a vegetable. Pour little capfuls of lemon juice on top of patties until you've reached your desired amount.