Twisted Tuna Fish Sandwich Recipes

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

MY MOM'S TUNA FISH SANDWICH

My Mom's Tuna Fish Sandwich image

This is my mom's recipe for tuna fish. I can't eat it any other way! This has gotta be one of my favorite sandwiches! Anyone who has tried this recipe likes it.

Provided by Jenn_Chelle

Categories Lunch/Snacks

Time 5m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 ounce) can canned tuna
3 tablespoons mayonnaise (I use fat-free)
1 1/2 tablespoons sweet relish
1 medium diced onion
3 hard-boiled eggs (chopped up)
salt and pepper

Steps:

Drain tuna and put in bowl.
Add rest of ingredients & mix well.
Do a taste test and adjust amount of ingredients.
Serve on warm toasted bread.

Nutrition Facts : Calories 173.8, Fat 9, SaturatedFat 2.1, Cholesterol 160.6, Sodium 331.8, Carbohydrate 7.6, Fiber 0.5, Sugar 3.9, Protein 15.2

SPICY TUNA FISH SANDWICH

Spicy Tuna Fish Sandwich image

This is similar to classic tuna fish salad but with a kick. My boyfriend made this when we were out of relish and decided to substitute with jalapenos. It was awesome! I added the relish back in to give it a sweetness along with the spiciness.

Provided by Catherine Brown Strachan

Categories Seafood Fish Tuna

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (12 ounce) can tuna, drained
¼ cup Cheddar cheese crumbles
8 slices jarred jalapeno pepper, diced, or more to taste
2 tablespoons mayonnaise, or to taste
1 tablespoon pickle relish
1 tablespoon lemon juice
½ teaspoon ground black pepper
8 slices bread, toasted

Steps:

Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 27.8 g, Cholesterol 36.5 mg, Fat 10.6 g, Fiber 1.5 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 637.2 mg, Sugar 3.6 g

TUNA AND EGG SALAD SANDWICH

Tuna and Egg Salad Sandwich image

Provided by Great Grub, Delicious Treats

Categories Lunch Sandwich

Time 30m

Number Of Ingredients 7

Ingredients

8 eggs, (hard boiled, )
1 12 oz can tuna, (drained)
3 Tbsp dill relish
1/4 cup onions, (chopped small)
1/2 - 1 cup mayonnaise
Salt and pepper, (to taste)
12 slices pumpernickel bread

Steps:

Boil eggs. Once cooled, peel and chop. Place into a medium mixing bowl.
Drain tuna and add to mixing bowl along with the relish and onions.
Add mayonnaise until desired consistency is obtained.
Salt and pepper to taste.
Add to your favorite bread and garnish with lettuce and tomato. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 223 kcal, Carbohydrate 27 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 218 mg, Sodium 475 mg, Fiber 3 g

KOREAN TWISTED TUNA CUTLET SANDWICH

Korean Twisted Tuna Cutlet Sandwich image

I made Tuna Cutlet Rice bowl with the same ingredients and it was so good and I wanted to make for my husband. Since he is not a rice person, I made sandwiches with these ingredients. He loved it so much!

Provided by Hidemi Walsh

Categories Sandwiches

Number Of Ingredients 16

Ingredients

2 albacore tuna loins, block cut (0.25 lb and 0.8 inch thick each)
2 Tbsp mayonnaise
salt and pepper
1/3 c panko bread crumbs (japanese style)
canola oil for deep-fry
2 Tbsp peanut butter, creamy
1 Tbsp soy sauce
2 tsp gochujang
4 medium shiitake mushrooms
2 small scallions
1/2 c julienne cut carrots
2 tsp grated garlic
2 Tbsp sesame oil
1/2 tsp salt
4-6 torn green lettuce leaves
2 sandwich buns, split

Steps:

1. Sprinkle salt and black pepper over each tuna and set aside for 10 minutes. Then spread mayonnaise over each tuna, coat with panko, put on a plate, cover with plastic wrap and refrigerate for 30 minutes.
2. Make sauce. In a shallow medium bowl or plate, mix together peanut butter, soy sauce and gochujang. Set aside.
3. Make namuru. Slice shiitake mushrooms and chop scallions. In a fry pan, heat sesame oil and cook carrots over medium heat until tender. Add scallions and shiitake mushrooms and sauté until tender. Stir in garlic. Then add salt and toss to coat. Remove from the heat and set aside.
4. After 30 minutes, take tunas out of the refrigerator. In a fry pan, heat enough canola oil to deep-fry tunas over medium-high heat and deep-fry all sides of tunas until golden brown. Drain on paper towels then put into the sauce bowl or plate. Coat all sides of each tuna cutlet with the sauce.
5. On bottom of sandwich bun, put lettuce leaves and one tuna cutlet. Put the namuru on top and top of the bun to close sandwich. Make one more sandwich.