Tunisian Tuna Salad Sandwich Recipes

TUNISIAN TUNA SALAD SANDWICH

Tunisian Tuna Salad Sandwich image

It's summer and that means it's picnic time! Instead of using mayo, like a classic tuna salad, @IWillNotEatOysters opted for our avocado oil because of its fruity, delicate flavor. She also used our garlic oil for the mustardy dressing, to add a perfect garlic flavor without the harshness from the fresh kind. Pack these sammies up in some parchment paper and throw them in a cooler to bring to the park! Grab a nice bag of chips or some fresh crudités and I'd call that a perfect summer picnic plan! Who's coming!?

Provided by Danielle Oron

Yield 4

Number Of Ingredients 26

Ingredients

3 cans (sustainably caught) tuna packed in salt or water, drained
3 tbsp La Tourangelle Avocado Oil
1/2 cup pitted Kalamata olives, roughly chopped
2 tbsp sundried tomatoes, roughly chopped
2 tbsp finely chopped fresh dill
1 1/2 tbsp capers
2 tsp finely grated lemon zest
1 1/2 tbsp lemon juice
1-2 tsp harissa
1/2 tsp kosher salt
2 pinches ground white pepper
2 tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp honey
1 pinch dry oregano
1 pinch kosher salt
3 tbsp La Tourangelle Avocado Oil
1 tbsp La Tourangelle Garlic Oil
4 ciabatta rolls or 1 large ciabatta loaf
La Tourangelle Avocado Oil, for brushing
La Tourangelle Garlic Oil, for brushing
Kosher salt
Black pepper
3 hard boiled eggs, sliced
3 cups arugula
1/4 cup thinly sliced red onions

Steps:

Combine all the tuna salad ingredients in a large bowl using a fork to break up the large pieces of tuna. Use more or less harissa depending on how spicy you would like it. Set in the fridge until ready to eat. (This will stay fresh in the fridge in an airtight container for 24 hours.)
In a medium bowl, whisk together the lemon juice, mustard, honey, oregano, and salt until homogeneous. Whisking constantly, slowly stream in the avocado oil and then the garlic oil until the dressing is thick and emulsified.
Preheat the oven to broil and place the rack in the upper third of the oven.
Slice the ciabatta rolls in half and place on a rimmed baking sheet with cut side up. Generously brush them with avocado oil and season with salt and black pepper. Broil for 2-3 minutes until lightly golden brown and toasted. You'll want to stay close by so you don't burn the ciabatta! Remove them from the oven and brush with garlic oil to finish.
Assemble the sandwiches by spooning some of the dressing onto each cut half of the rolls. Then top the bottom half of the rolls with lots of tuna salad, arugula, hard boiled eggs, and thinly sliced red onions. Enjoy!

Nutrition Facts : ServingSize 4

TUNA-SALAD SANDWICH, JULIA CHILD STYLE

Tuna-Salad Sandwich, Julia Child Style image

This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.

Provided by Dorie Greenspan

Categories dinner, lunch, sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 14

Ingredients

1 (5-ounce) can tuna packed in oil, drained
3 to 4 tablespoons mayonnaise, preferably Hellmann's, plus more for spreading
3 tablespoons finely chopped celery
2 to 3 tablespoons finely chopped onion, preferably Vidalia
3 to 4 cornichons, finely chopped
1 tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped
Fresh lemon juice
Salt
Freshly ground pepper, preferably white
1 to 2 tablespoons minced fresh chives or parsley (optional)
2 toasted English muffins (preferably Bays) or 4 untoasted white bread slices
4 soft lettuce leaves, such as Boston
4 tomato slices
4 thin slices onion (optional)

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.

CLASSIC TUNA SALAD SANDWICH

Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

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

Ingredients

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

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1. Toss the red onion in vinegar and leave for 30 mins. To make the relish, mix harissa paste, tomato passata and olive oil until smooth.
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Tunisian Tuna Salad Sandwich Recipes

TUNISIAN TUNA SALAD SANDWICH

TUNA-SALAD SANDWICH, JULIA CHILD STYLE

CLASSIC TUNA SALAD SANDWICH

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

TUNA SALAD SANDWICHES

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.

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