Spicy Tuna Fish Sandwich Recipes

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MAGGIE'S SPICY TUNA SANDWICH



Maggie's Spicy Tuna Sandwich image

A spicy hot tuna salad sandwich. Serve with a side of soup, salad, fruit. Yummy!

Provided by Roy-O-Boy

Categories     Seafood     Fish     Tuna

Time 20m

Yield 4

Number Of Ingredients 13

2 (5 ounce) cans tuna in water, drained
1 large ripe tomato, diced
2 tablespoons canned sliced jalapeno peppers with juice
2 tablespoons chopped broccoli
2 tablespoons basil pesto
1 clove garlic, minced
1 teaspoon chopped fresh chives
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 tablespoons seasoned croutons
4 large lettuce leaves
1 tomato, sliced
8 slices whole wheat bread

Steps:

  • Mix tuna, diced tomato, jalapeno with liquid, broccoli, pesto, garlic, chives, and cayenne pepper in a bowl. Season to taste with salt and pepper. Mix well and top with seasoned croutons.
  • Assemble sandwiches by layering lettuce leaves, sliced tomato, and tuna mixture between sliced bread.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 29.4 g, Cholesterol 21.5 mg, Fat 6.5 g, Fiber 5.6 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 493.2 mg, Sugar 5.9 g

SPICY TUNA FLATBREAD



Spicy Tuna Flatbread image

Provided by Guy Fieri

Time 3h

Yield 4 servings

Number Of Ingredients 25

1 recipe Pizza Dough, recipe follows
All-purpose flour, for bench and pizza peel
All-purpose flour, for bench and pizza peel
1 tablespoons extra-virgin olive oil
2 cloves garlic, finely shaved lengthwise
1 tablespoon fresh rosemary leaves
Flaked sea salt
Freshly cracked black pepper
2 teaspoons mayonnaise
2 teaspoons sour cream
1/2 teaspoon lemon juice
1/2 teaspoon Sriracha (Asian hot sauce)
2 to 3 dashes toasted sesame oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/3 pound maguro (sushi-grade tuna), 1/4- to 1/2-inch dice
Flaked sea salt
Good-quality aged balsamic vinegar
Micro greens or radish sprouts, for garnish
1 teaspoon sugar
1 cup warm water (113 degrees F)
1 tablespoon active dry yeast (2 packets)
2 tablespoons olive oil, plus more to grease bowl
1 teaspoon fine sea salt
2 1/2 cups all-purpose flour, plus more for dusting

Steps:

  • For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.)
  • Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece.
  • For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna.
  • To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens.
  • For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
  • Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour.
  • Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight.
  • Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.

SPICY TUNA FISH SANDWICH



Spicy Tuna Fish Sandwich image

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

Categories     Seafood     Fish     Tuna

Time 10m

Yield 4

Number Of Ingredients 8

1 (12 ounce) can tuna, drained
¼ cup Cheddar cheese crumbles
8 slices jarred jalapeno pepper, diced, or more to taste
2 tablespoons mayonnaise, or to taste
1 tablespoon pickle relish
1 tablespoon lemon juice
½ teaspoon ground black pepper
8 slices bread, toasted

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

THE BEST TUNA SANDWICH



The Best Tuna Sandwich image

Years ago, there was a deli in the town I worked and everyday faithfully, I would stop there for the Tuna sandwich (which was the best ever!) I became friends with the older lady that always worked the deli and she gave me the recipe. I will never forget what she told me.."The more colors in your Tuna, the better the flavor" sadly, the deli went out of business, but I never forgot her recipe. This tuna has lots of veggies in it, but if you dice them very small, it's so good! Remember, Tuna is a finicky meal.. too much mayo makes it watery and too little makes it dry and fishy.. be sure to use your best judgement and liking. (This recipe makes a lot) you can lessen it

Provided by D. Rose

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 (12 ounce) cans of solid albacore tuna (in water)
1 small green bell pepper (finely diced)
1 small red bell pepper (finely diced)
1 small onion (finely diced)
1 celery (finely diced)
2 medium sized dill pickles (finely diced)
4 tablespoons mayonnaise (heaping, use a regular kitchen tablespoon)

Steps:

  • Drain tuna very well and add to large bowl
  • dice all of the above very small as indicated and add to tuna.
  • I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
  • add a few shakes of black pepper and salt (opt).
  • Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
  • Hope you enjoy & agree this is one of the best Tuna Sandwiches!

Nutrition Facts : Calories 197.8, Fat 6.8, SaturatedFat 1.4, Cholesterol 50.1, Sodium 692.8, Carbohydrate 5.5, Fiber 1, Sugar 2.3, Protein 27.4

MY MOM'S TUNA FISH SANDWICH



My Mom's Tuna Fish Sandwich image

This is my mom's recipe for tuna fish. I can't eat it any other way! This has gotta be one of my favorite sandwiches! Anyone who has tried this recipe likes it.

Provided by Jenn_Chelle

Categories     Lunch/Snacks

Time 5m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 (6 ounce) can canned tuna
3 tablespoons mayonnaise (I use fat-free)
1 1/2 tablespoons sweet relish
1 medium diced onion
3 hard-boiled eggs (chopped up)
salt and pepper

Steps:

  • Drain tuna and put in bowl.
  • Add rest of ingredients & mix well.
  • Do a taste test and adjust amount of ingredients.
  • Serve on warm toasted bread.

Nutrition Facts : Calories 173.8, Fat 9, SaturatedFat 2.1, Cholesterol 160.6, Sodium 331.8, Carbohydrate 7.6, Fiber 0.5, Sugar 3.9, Protein 15.2

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