Eggcellent Tuna Salad Sandwiches Recipes
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
TUNA EGG SALAD SANDWICH
Anything that saves time and yields something as yummy as this egg tuna sandwich recipe is on my always list. All the ingredients melded perfectly, without any one flavor dominating.
Provided by Calleigh
Categories lunch
Time 10m
Number Of Ingredients 9
Steps:
- After opening the tuna, drain it using a mesh strainer to drain the liquid while chopping onions or celery (optional) and then squeeze off the extra liquid using a spoon. Then toss the lemon in first and allow the lemon to penetrate into the drained tuna.
- Add the mayonnaise, chopped eggs, celery (if using), shallot, pickle relish (if using), the seasoning to the tuna fish.
- Mix all ingredients to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
- Serve on bread or croissant with lettuce leaves or store in a covered container in the refrigerator for up to 5 days.
- If you're feeling indulgent, add some pastrami or bacon (this is optional).
Nutrition Facts : Calories 85 kcal, Carbohydrate 3 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TUNA SALAD SANDWICH
I gave Mom's original recipe a boost by adding onion and green pepper to these delightfully different tuna sandwiches. With hard-cooked eggs and cheese, the filling tastes fresh, not fishy, and the rolls stay nice and crispy. -Nancy Selig, Lunenburg, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine eggs and tuna. Add the cheese, green pepper, onion, garlic, salt and pepper; mix well. Stir in the Miracle Whip., Spoon about 1/2 cup onto each roll; wrap individually in heavy-duty foil. Bake at 400° for 15 minutes or until heated through.
Nutrition Facts : Calories 507 calories, Fat 33g fat (8g saturated fat), Cholesterol 190mg cholesterol, Sodium 834mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
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-EGG SALAD SANDWICHES
Make and share this Tuna-Egg Salad Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix together the first 7 ingredients.
- Spread mixture evenly over 5 bread slices.
- Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
- Top sandwiches with remaining bread slices; slice diagonally and serve.
Nutrition Facts : Calories 290.5, Fat 10.2, SaturatedFat 2.4, Cholesterol 166.1, Sodium 566.6, Carbohydrate 30.9, Fiber 1.8, Sugar 4.7, Protein 18
TUNA SALAD SANDWICHES
Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Provided by Naz Deravian
Categories lunch, sandwiches, main course
Time 5m
Yield 4 to 6 sandwiches
Number Of Ingredients 13
Steps:
- Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
- Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
EGGCELLENT FINGER SANDWICHES
Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 16 sandwiches.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the eggs, bacon and tartar sauce. Cover and refrigerate for 30 minutes. , Using a 2-1/2-in. bell-shaped cookie cutter, cut out two bells from each slice of bread. Lightly spread one side of each bell with butter. Spread egg mixture over half of buttered bells; top with remaining bells, buttered side down. , If desired, garnish each sandwich with an olive slice, securing with a small amount of egg mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
TUNA SALAD SANDWICHES
Make and share this Tuna Salad Sandwiches recipe from Food.com.
Provided by swirlycinnacakes
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Use a fork to flake the tuna in a medium bowl.
- Add the mayonnaise, relish, celery, onion, salt and pepper, and mix well.
- Butter each slice of bread.
- Spread the tuna mixture on the buttered side of 4 slices.
- Top each with a piece of lettuce, then the remaining bread.
- Cut the sandwiches in half and serve.
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