Twist On The Classic Tuna Fish Sandwich Recipes

CLASSIC TUNA SANDWICH WITH A TWIST

Classic Tuna Sandwich with a twist image

Classic Tuna Sandwich with a twist

Provided by Sabrina Quairoli

Categories Lunch Recipes

Time 18m

Yield 4

Number Of Ingredients 9

Ingredients

1 loaf of ciabatta
1 container of garlic and herbs spreadable pub cheese (we used President Authentic Pub Cheese Spreadable Cheese)
2 cans of tuna in oil, drained then flaked
1 large tomato sliced and then halved
1 tablespoon dried parsley
1 medium red onion sliced
1 tablespoon of Aged Balsamic vinegar
1/4 cup of baby spinach leaves
Salt and Pepper to taste

Steps:

Cut the ciabatta loaf long ways.
Spread with the pub cheese on both sides of the bread.
Add the flaked drained tuna on one side of the cheese. Add salt and pepper.
Add the halved tomato slices and lay on top of the tuna.
Add the parsley on top of the tomato slices.
Add the red onion slices on top.
Drizzle 1 tablespoon of Aged Balsamic vinegar on top.
Top with baby spinach leaves and then add the other half of the ciabatta loaf.
Serve with your favorite side dish.

Nutrition Facts : Calories 410.62 kcal, Fat 9.97 g, TransFat 0.0 g, Cholesterol 15.39 mg, Carbohydrate 45.42 g, Protein 32.8 g, Fiber 3.39 g, Sugar 3.48 g, SaturatedFat 2.03 g, Sodium 852.47 mg

PROVENCAL TUNA SANDWICHES

Provencal Tuna Sandwiches image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper
1/2 small red onion, thinly sliced
4 8-inch-long pieces French or Italian bread, split open
1 clove garlic, halved
3 large plum tomatoes, cored (1 halved, 2 thinly sliced)
2 6-ounce jars tuna in olive oil (preferably Italian), lightly drained
1 red bell pepper, cut into thin strips
1/2 English cucumber, thinly sliced
1/4 cup packed fresh parsley
2 tablespoons capers, drained

Steps:

Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

Nutrition Facts : Calories 790, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1606 milligrams, Carbohydrate 110 grams, Fiber 8 grams, Protein 38 grams, Sugar 4 grams

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.

TWISTED TUNA FISH SANDWICH

Twisted Tuna Fish Sandwich image

I have been trying for a few months now to make a recipe as close to what my mother made. This taste just like it. It's not overly sweet, or fishy tasting. I do not like sea food but I could eat this sandwich everyday.

Provided by Madelines Mommy

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (12 ounce) cans tuna in water, drained. I use bumble bee brand
3 tablespoons mayonnaise
1/2 tablespoon mustard
1/2 tablespoon lemon juice
3 tablespoons sweet relish, cubed
2 hard-boiled eggs, peeled and smashed
1 teaspoon kosher salt
1/4 teaspoon white pepper (you can use black, no need to go out and buy white if you have the black)
1/8 teaspoon smoked paprika
1 tablespoon Miracle Whip
bread, of your choice

Steps:

While the eggs are boiling, mix drained tuna with mayonaise, mustard, lemon juice, relish, salt, pepper and paprika. Fold peeled and smashed eggs into tuna mixture. Place in refridgerator for 30 minutes for flavors to come together. When ready to serve, spread a little of the miracle whip on the bread and toast. Top toasted bread with tuna and serve with lays plain potato chips.