Tomato Studded Tuna Salad Sandwiches 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.

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

QUICK TUNA-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

AVOCADO, TUNA, AND TOMATO SALAD

Steps:

• Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
• Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
• Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.

TUNA SALAD STUFFED TOMATOES

Steps:

• In a large mixing bowl, break up tuna.
• Add celery, onions and olives and mix.
• In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend.
• Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs.
• Slice off top of ripe tomatoes, scoop out pulp and reserve for other use.
• Spoon in tuna salad mixture to fill.
• Sprinkle with paprika, salt & pepper if desired.
• Garnish with black olive and celery leaves.
• Serve as is, or chill for later serving.

TUNA AND SUN-DRIED TOMATO SANDWICHES

Steps:

• In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.

TUNA-SALAD SANDWICH, JULIA CHILD STYLE

Steps:

• Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
• When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.