Tuna Egg And Potato Salad Sandwich Recipes

THE ULTIMATE TRIPLE TUNA EGG POTATO SALAD

Steps:

• Place eggs in a pot and cover with cold water. Bring water to a boil. Once boiling, turn the heat off and cover the pot with a lid. Let the eggs sit for 12 minutes. Remove from the pot and place in an ice bath for at least 5 minutes. Peel, slice, and store in the fridge.
• While the eggs are cooking, preheat oven to 400 degrees F. Mix cubed potatoes, avocado oil, salt, pepper, and garlic powder. Place on a parchment paper-lined baking sheet. Roast for approximately 25 minutes, or until golden brown (stir at least once while roasting). Let cool.
• Combine eggs, potatoes, tuna, celery, onions, mayo, and spices in a large bowl. Stir until well-combined.
• Serve in a grain-free tortilla, on Paleo bread, or with veggies and plantain chips.

TUNA, EGG, AND POTATO SALAD SANDWICH

Steps:

• Halfway fill a medium bowl with cold water and add a cup of ice.
• Preheat the oven broiler with the rack set 4 to 5 inches from the flame or element. Toast the bread under the broiler until deep golden brown on one side, 1 to 2 minutes. Transfer to a dinner plate.
• In a small saucepan set over high heat, bring a quart of water to a boil. Using an egg pricker or a thumbtack, carefully poke a hole just through the egg shell on the rounder end. Use a slotted spoon to carefully lower the egg into the water, along with the potato cubes. As soon as the water returns to a boil, decrease the heat to medium-low or low so that the water is barely bubbling. Cook the egg and potato together for 8 minutes (for a slightly soft yolk in the very center) or 9 minutes for a fully cooked yolk.
• Use a slotted spoon to transfer the egg and potato cubes to the bowl of ice water. When the egg is cool enough to handle, scoop it out and crack it all over against the countertop. Remove a piece of shell from the rounder end and return the egg to the water. After a minute or two, slip off the rest of the shell and transfer the egg to a cutting board. When it cools, coarsely chop it and transfer it to a medium mixing bowl. Scoop the potato pieces out of the water and transfer them to the bowl. Add the tuna, olives, and 1 tablespoon of the mayonnaise to the bowl and stir to combine, adding up to another tablespoon of mayonnaise if you want a creamier mixture. Lightly season with salt and pepper to taste.
• To assemble the sandwich, sprinkle the spinach leaves onto the toasted side of one of the slices of bread, and top with the tuna-egg-potato salad and the other slice of bread, toasted side facing inward. Cut in half and eat.

POTATO, TUNA & EGG SALAD (21 DAY WONDER DIET : DAY 2 )

Steps:

• Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
• Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
• Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.

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.

TUNA-EGG SALAD SANDWICHES

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.

TUNA MELT SANDWICHES

Steps:

• Preheat oven to 350°. In a bowl, combine the first six ingredients; set aside. Spread butter over cut sides of buns. Spread tuna mixture on bun bottoms; replace tops. Wrap in foil. , Bake until the cheese is melted, 15 minutes.