Tuna Sandwich Simple And Delicious 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.

TUNA SANDWICH

Steps:

• Drain water from the canned tuna and add to a bowl.
• Add 3-4 Tbsp Mayonnaise. You can add more or less according to preference. (See notes)
• Stir the tuna well, so that it becomes easily spreadable.
• Add the mustard and minced shallots.
• Use a fork to mix and stir the tuna to get it more smooth and spreadable. I like it only slightly chunky. If you want it extremely smooth, mix further.
• Once the texture is to your liking, add in the freshly chopped dill, salt, pepper, and paprika. Stir till thoroughly incorporated.
• Chill the tuna spread for at least 30 minutes in the fridge for best results. The filling tastes better chilled.
• To assemble: Shred the lettuce (rinsed and dried using a salad spinner or on kitchen paper).
• For each sandwich, apply a thin layer of Mayo on both slices of Un-toasted bread. Spread a generous layer of chilled tuna filling on one slice and top with plenty of shredded lettuce. Place the second slice over the lettuce and use a baking scraper to press it down, to prevent finger impressions.
• Cut the sandwich and serve while it is still chilled.
• if you want to store them wrap in sandwich paper or saran wrap and refrigerate till ready to use.

TUNA SANDWICH: SIMPLE AND DELICIOUS

Steps:

• Combine the tuna, dressing and relish.
• Add pepper to suit your taste buds.
• Makes 2 sandwiches.

THE BEST TUNA SANDWICH

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!

CRUNCHY CURRY TUNA SANDWICH

Steps:

• Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.

FRESH TUNA SANDWICH

Steps:

• For kraut, sauté onion in oil until translucent. Add fennel seed and wine. Heat until reduced by half. Add cabbage, sauerkraut, vinegar, and salt. Cover; cook 20 minutes. Remove lid; cook 20 minutes more, stirring often. For dressing, mix wasabi paste with yogurt; add cheese. Roll tuna in peppercorns, wrap in plastic and refrigerate 1 hour. Season tuna with salt. Heat a skillet until smoking, then add oil. Sear tuna on all sides; let rest 15 minutes; slice thinly. Toast bread, smear with dressing, and add kraut and tuna. Top with another slice of toast.
• *Nonalcoholic option: Omit wine; increase vinegar to 1 cup.

TUNA TEA SANDWICHES

Steps:

• In a small bowl, combine the tuna, mayonnaise and lemon-pepper. Spread 1 tablespoon of goat cheese on each slice of bread. Spread two slices with tuna mixture; top with basil leaves and remaining bread. Cut in half or into desired shapes.

TUNA CRUNCH SANDWICHES

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

GARDEN TUNA SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Spread on four slices of bread; top with lettuce and remaining bread.