Tuna Salad Sandwich Spread Recipes

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TUNA SANDWICH SPREAD



Tuna Sandwich Spread image

Tuna sandwich spread is made with mayonnaise and chopped celery and a little chili sauce. Spread on sliced bread or toast and top with sliced cucumber.

Provided by Diana Rattray

Categories     Lunch     Sandwiches

Time 10m

Yield 2

Number Of Ingredients 9

1 can (approximately 7 ounces) tuna (drained and flaked)
3 tablespoons mayonnaise, or to taste
2 tablespoons finely chopped celery
dash of Worcestershire sauce
2 teaspoons chili sauce
1 tablespoon fresh lemon juice
1 small cucumber (optional)
4 leaves lettuce
4 slices (bread or toast)

Steps:

  • Gather the ingredients.
  • Mix the tuna with mayonnaise , celery, Worcestershire sauce, chili sauce, and lemon juice, adding a little more mayonnaise if not moist enough.
  • Peel and thinly slice cucumber.
  • Place a lettuce leaf on a slice of bread or toast.
  • Spread tuna mixture on the lettuce leaf and then top with thinly sliced cucumber.
  • Top with another slice of bread or toast.

Nutrition Facts : Calories 449 kcal, Carbohydrate 34 g, Cholesterol 55 mg, Fiber 3 g, Protein 35 g, SaturatedFat 3 g, Sodium 580 mg, Sugar 5 g, Fat 18 g, ServingSize 2 sandwiches, UnsaturatedFat 0 g

MARTHA'S FAVORITE TUNA SALAD SANDWICH



Martha's Favorite Tuna Salad Sandwich image

This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 4

Number Of Ingredients 8

12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
8 slices best-quality sourdough

Steps:

  • In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
  • On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

TUNA SALAD OR SANDWICH SPREAD



Tuna Salad or Sandwich Spread image

The pecans give this tuna salad a wonderful flavor. It can be served in lettuce cups for a luncheon. I like to make sandwiches from this mixture for picnics or backyard parties.

Provided by Stella Mae

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

2 (12 ounce) cans tuna packed in oil, well drained
1/2 onion, finely minced
tiny amount celery, finely minced
1/2-1 cup broken bits pecans
mayonnaise, to bind
salt and pepper

Steps:

  • Put all ingredients into a bowl and mix well.
  • Serve on lettuce leaves for a luncheon or make sandwiches.

TUNA SANDWICH SPREAD



Tuna Sandwich Spread image

From my grandma's recipes. Tuna in oil contains vitamin E, unlike tuna in water, so that's what I always choose.

Provided by Kaarin

Categories     Lunch/Snacks

Time 5m

Yield 1 cup, 2-4 serving(s)

Number Of Ingredients 5

6 ounces tuna in vegetable oil, drained
1/4 cup celery, chopped or 1/4 cup carrot, shredded
2 tablespoons onions, minced (not dried)
2 tablespoons sweet pickle relish
6 tablespoons sour cream

Steps:

  • Combine ingredients and mix well. Great on whole wheat bread or as a cracker spread.

Nutrition Facts : Calories 270.9, Fat 14.6, SaturatedFat 6, Cholesterol 31.1, Sodium 452.2, Carbohydrate 8.2, Fiber 0.5, Sugar 3.1, Protein 26.1

TUNA SALAD SANDWICHES



Tuna Salad Sandwiches image

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

2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup mayonnaise or salad dressing
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

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

FIESTA TUNA SALAD SANDWICHES



Fiesta Tuna Salad Sandwiches image

Sometimes I make a tuna melt out of this sandwich and serve warm. The tuna salad spread is also yummy as a dip. -Kimberly Stewart, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

6 cans (5 ounces each) white water-packed tuna, drained and flaked
1 large red onion, chopped
2 medium tomatoes, chopped
2/3 cup reduced-fat mayonnaise
2 jalapeno peppers, seeded and finely chopped
1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon seafood seasoning
1 teaspoon coarsely ground pepper
2 loaves (14 ounces each) ciabatta bread, split
3/4 pound sliced pepper Jack cheese
12 lettuce leaves

Steps:

  • In a large bowl, combine the first nine ingredients; spread over bread bottoms. Layer with cheese and lettuce. Replace bread tops. Cut each loaf into six slices.

Nutrition Facts : Calories 451 calories, Fat 18g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 920mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.

TUNA SALAD SANDWICHES



Tuna Salad Sandwiches image

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

2 (5-ounce) cans tuna in water
1/4 cup plus 2 tablespoons mayonnaise
1/2 cup finely chopped sour dill pickles (from 2 small)
1 large celery stalk, finely chopped
1 green onion, finely chopped
1/4 cup finely chopped fresh dill or 1 tablespoon dried dill
1/2 cup fresh parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon finely ground black pepper
4 ciabatta sandwich rolls, split and lightly toasted
Potato chips, for serving

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.

TUNA SALAD SANDWICH



Tuna Salad Sandwich image

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

6 hard-boiled large eggs, chopped
2 cans (6 ounces each) tuna, drained and flaked
1 cup shredded sharp cheddar cheese
1/2 cup chopped green pepper
1/2 cup chopped onion
3/4 teaspoon garlic salt
3/4 teaspoon pepper
1 cup Miracle Whip
8 kaiser rolls, split

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.

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