tuna sandwich

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Tuna Sandwich | Tuna Salad Sandwich
Total time is not inclusive of chilling the filling.
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Tuna Sandwich

(150

tsp Mild mustard (I use Mild American Mustard)

Shallot, minced finely

tsp Dill (dill weed), freshly chopped

Salt

Paprika

As needed Shredded Iceberg Lettuce

As needed Preferred sandwich bread (I use large white slices of speciality sandwich bread

This easy tuna salad recipe makes the best tuna sandwiches! This classic tuna salad is the perfect recipe to make ahead for quick lunches.

Tuna Salad

each) tuna

plain Greek yogurt (or mayonnaise, plus more as desired)

relish

red onion (or to taste)

celery

salt and pepper (to taste)

Place drained tuna in a medium bowl.

Add the plain Greek yogurt (or mayonnaise), relish, red onion, celery, and a little salt and pepper.

Stir with a fork until everything is well combined. Taste and add more salt and pepper as needed.

Serve tuna salad on bread, rolls, croissants or crackers. For low carb, serve tuna salad on a bed of lettuce, in hollowed out tomatoes, or in avocado halves.

This tuna salad sandwich recipe will become your new favorite! Red onion, sweet pickle relish, celery, and a few simple spices will combine for INCREDIBLE flavor!

The GREATEST Tuna Salad Sandwich

can tuna, drained

mayonnaise

sweet pickle relish (see substitutions in post)

Tablespoons red onion, minced

celery,

lemon juice

flat-leaf parsley

chives (if desired)

garlic powder

salt

black pepper

Drain the water from the tuna and place in a medium mixing bowl.

Next, add ⅓ cup real mayonnaise, ¼ cup sweet pickle relish, 2 tablespoons red onion, minced, 1 stalk celery, minced, and 1 tablespoon of lemon juice to the mixing bowl of tuna.

Then add 1 tablespoon flat-leaf parsley, 1 teaspoon dried chives, 1 teaspoon garlic powder, ¼ teaspoon kosher salt, and ½ teaspoon ground black pepper and combine together using a rubber spatula. Be sure all of the ingredients are well blended.

Serve on your favorite bread or a bed of lettuce with crackers. Enjoy!

Classic comfort diner food, just got a make-over with this Open-Faced Tuna Melt Sandwich!

Open-Faced Tuna Melt Sandwich

tuna (in water) (drained)

carrots (minced)

tbsp red onion (minced)

tbsp light mayonnaise (Hellman's Light)

tsp red wine vinegar

salt and pepper

whole wheat bread

2% reduced fat cheddar or American cheese

tomato

oil spray (I used my Misto)

red onion

Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.

Heat a large skillet over low heat.

Spray skillet with oil, and place two slices of bread on top.

Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty.

Serve immediately.

https://www.youtube.com/watch?v=h4MWgiHPd8c

Open-Faced Tuna Melt Sandwiches, an easy lunch for all you tuna lovers! Serving them open faced is an easy way to cut the calories. 

PRINT:  https://www.skinnytaste.com/skinny-tuna-melt/

Open-Faced Tuna Melt Sandwich Recipe

Recipe video above. Here&#39;s my version of the classic tuna sandwich. Tuna in oil, not water. Juice from the pickle jar adds much desired tang (oh, I use the pickles too!). Dijon for flavour, dill for lovely herbiness, celery for crunch and green onion for freshness. Spread onto your favourite bread and enjoy!Makes enough for 4 sandwich-bread sandwiches, or 6 medium bread rolls.

Tuna sandwich

425 grams/ 15 oz canned tuna

whole egg mayonnaise

finely diced celery ((1 stalk,

tbsp finely chopped dill pickle ((Note 3))

liquid

Dijon mustard

tbsp finely chopped dill ((or parsley

green onion (, ~2 stems (Note 4))

tsp black pepper

butter lettuce ((2 per sandwich))

Salted butter (, for spreading)

bread

Filling - Put all the Tuna Filling ingredients in a bowl. Mix well using a wooden spoon, breaking up the tuna so the filling becomes fairly smooth. The pickles and celery will take a beating too which is encouraged -&gt; flavour melding!

Sandwich - Divide Tuna Filling between 4 sandwiches (or more/less depending on bread size). I butter the bread and use 2 pieces of lettuce per sandwich. Enjoy!

The Pan Bagnat is a protein-packed sandwich from Nice, France. It’s like a handheld Salade Niçoise and perfect for picnics or a make-ahead lunch!

Pan Bagnat

eggs

bread bread

olive oil

red wine vinegar

Kosher salt and fresh black pepper

tuna

olives

capers (drained)

anchovy

cucumber

tomato (sliced)

onion

baby arugula

dijon mustard

extra virgin olive oil

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

persian cucumber

Red wine vinegar

Hard boil the eggs using the stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe . Peel and thinly slice the eggs lengthwise.

Halve the bread horizontally and scoop out about half the crumb from the top and a little less from the bottom half (so it doesn't fall apart when you eat it). Save the crumbs to make croutons or bread crumbs. Brush the insides of the bread with the olive oil.

In a medium bowl, whisk together the vinegar and mustard. Season with pepper.

Add the drained tuna, chopped olives, capers, and anchovies and gently fold into the dressing. Taste and add salt if necessary (it may not be, but the mixture should be well seasoned).

Spoon the tuna mixture over the bottom half of the bread, all the way to the edges. Lay the sliced egg on top, followed by the cucumber slices, the tomatoes (season with salt and pepper if you like), the onion, and finally arugula leaves to cover the surface of the sandwich. Place the top of the sandwich over and press firmly.

Wrap the sandwich tightly in plastic wrap. Put it on a plate to catch any potential drips, and transfer to the refrigerator. Place something heavy on top, like a sheet tray with a can of tomatoes on top; the more compressed it is, the easier it will be to eat. Refrigerate for at least one hour, or even better, up to overnight. When you're ready to serve, unwrap, and cut into six servings.

I made this for a luncheon at my home this week.  This recipe is the best sandwich ever!  And looks so pretty on a serving platter.

Delicious! This will likely be in heavy rotation for meal prep, especially since anchovies, arugula, olives, capers and [fancier] bread is so expensive now-a-days. (I spent $40 or so just to buy the proper ingredients for a sandwich!) But, to me, it was worth the price - as I really enjoy the flavors of this sandwich. As others noted the tuna a bit dry, I did add a tablespoon or so of Light Mayo. I didn't want to change the calories too much, though.

Loved it, made as directed other then used some left over grilled red onion as not too fond on raw onion, and used a bit of anchovie paste had on hand. Used my pressure cooker to make short work of the hard boiled eggs. Will make for company soon, as I think it would be enjoyed and can be made ahead.

I made this and used ciabatta rolls. I did everything else as directed. The taste was lovely. I really liked the combination of the ingredients and that there was no mayo required. However, my rolls were soggy in places. Not sure which ingredients caused this. I made sure to drain the capers and the anchovies. Perhaps it was the quality of the ciabatta rolls. I will try again with a better bread and post another review.

For the amount of ingredients less common ingredients (capers, anchovies, arugula) and the wait time (cooking/cooling the eggs &amp; letting sandwich rest for several hours as recommended), this recipe was unfortunately a bit disappointing for me. I loved the fresh veggies, the salty olives and chopped anchovies, but the tuna still seemed dry. Maybe adding some mayo would have helped when making the tuna mixture? Regardless, I love almost all of the SkinnyTaste recipes and look forward to future recipes. Thank you!

This was a great lunch this week. I made some portion modifications and realized after the fact that the recipe is for 6 servings not four; cutting the recipe in half doing the first half at the font of the week and may make again for the "second half of the week." The serving issue that I had because I did not read carefully is easily managed on my part. I did forget to add the onions but will add the next time around. In my opinion it makes for a very decadent lunch. As always, your recipes are spot on. Thank you!

Excellent.  Only thing I changed was I used anchovy paste because had it on hand.  I wrapped the loaf and the flavors all meld so nicely overnight.  Will make again!

Top 6 tuna sandwich recipes from across the web

The most viewed tuna sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Tuna Sandwich

Tuna Salad

The GREATEST Tuna Salad Sandwich

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Tuna sandwich

Pan Bagnat

Top 6 tuna sandwich recipes from across the web

The most viewed tuna sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuna Sandwich

Tuna Salad

The GREATEST Tuna Salad Sandwich

Open-Faced Tuna Melt Sandwich

Tuna sandwich

Pan Bagnat

The most viewed tuna sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine