SALMON SALAD SANDWICHES
A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal for lunch or dinner!
Provided by Valerie Brunmeier
Categories Lunch Main Course Sandwiches
Time 10m
Number Of Ingredients 11
Steps:
- Combine all the ingredients for the Salmon Salad in a bowl, mixing until well combined.
- Layer the Salmon Salad on sturdy sandwich bread with your toppings of choice.
Nutrition Facts : ServingSize 1 sandwich, Calories 349 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g
THE BEST TUNA SALAD
I never get tired of an excellent tuna salad recipe, and of the hundreds of versions I've made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.
Provided by Meggan Hill
Categories Salad
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.
Nutrition Facts : Calories 345 kcal, ServingSize 0.5 cup, Carbohydrate 3 g, Protein 19 g, Fat 29 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 516 mg, Fiber 1 g, Sugar 2 g
ULTIMATE TUNA SALAD SANDWICH
Here's the very best tuna salad sandwich you'll have! This classic recipe is creamy, zingy, and full of flavor. (Plus, 2 variations to mix it up.)
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Number Of Ingredients 11
Steps:
- Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
- Finely chop the celery, red onion, and dill pickles.
- For Classic Tuna Salad, use a fork to mix together the tuna and chopped vegetables with the Greek yogurt, mayo, lemon juice, Dijon mustard, and kosher salt. Add shredded Parmesan if desired (it really steps it up a notch!). For Tuna Salad with Egg, add chopped hard boiled egg. For Avocado Tuna Salad, use 1/2 chopped ripe avocado instead of the Greek yogurt and mayo, and skip the Parmesan.
- Lightly toast the bread, if desired. Spoon the tuna salad onto the bread and serve.
Nutrition Facts : Calories 383 calories, Sugar 4.5 g, Sodium 1091.3 mg, Fat 8.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 39.7 g, Fiber 2.4 g, Protein 34.9 g, Cholesterol 133.8 mg
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.
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
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
Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Provided by Naz Deravian
Categories lunch, sandwiches, main course
Time 5m
Yield 4 to 6 sandwiches
Number Of Ingredients 13
Steps:
- Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
- Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
HAPPY FISH SALAD SANDWICHES
Like most recipes in this book, this salad can be altered endlessly and tweaked to your liking. Have a cup of kale left over from dinner? Dice it and mix into your fish salad for an added boost of flavor, fiber, and vitamin K. Or try adding some of your favorite hot sauce to this recipe and serve it on whole grain crackers as a snack or hors d'oeuvre. The options are endless.
Provided by Tyler Graham
Yield Serves 4
Number Of Ingredients 10
Steps:
- MAKE IT: Remove the anchovies from the can and soak in a small bowl of water for 10 minutes-this will remove much of the salty fish flavor. Drain the water and add the garlic, lemon juice, and olive oil to the bowl. Muddle the mixture together with a fork until no large chunks of garlic or anchovies remain. Add the tuna, scallions, and salt and pepper to taste. Add the mayonnaise and the vinegar to taste. If the anchovy flavor is too strong, add more lemon juice and black pepper to dial it back. Spoon the salad on top of one slice of toasted bread and cover with a second slice. Repeat until you have 4 sandwiches. Cut each in half to serve.
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