Pafect Tuna Sandwich Recipes

THE BEST TUNA SANDWICH

The Best Tuna Sandwich image

Years ago, there was a deli in the town I worked and everyday faithfully, I would stop there for the Tuna sandwich (which was the best ever!) I became friends with the older lady that always worked the deli and she gave me the recipe. I will never forget what she told me.."The more colors in your Tuna, the better the flavor" sadly, the deli went out of business, but I never forgot her recipe. This tuna has lots of veggies in it, but if you dice them very small, it's so good! Remember, Tuna is a finicky meal.. too much mayo makes it watery and too little makes it dry and fishy.. be sure to use your best judgement and liking. (This recipe makes a lot) you can lessen it

Provided by D. Rose

Categories Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 (12 ounce) cans of solid albacore tuna (in water)
1 small green bell pepper (finely diced)
1 small red bell pepper (finely diced)
1 small onion (finely diced)
1 celery (finely diced)
2 medium sized dill pickles (finely diced)
4 tablespoons mayonnaise (heaping, use a regular kitchen tablespoon)

Steps:

Drain tuna very well and add to large bowl
dice all of the above very small as indicated and add to tuna.
I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
add a few shakes of black pepper and salt (opt).
Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
Hope you enjoy & agree this is one of the best Tuna Sandwiches!

Nutrition Facts : Calories 197.8, Fat 6.8, SaturatedFat 1.4, Cholesterol 50.1, Sodium 692.8, Carbohydrate 5.5, Fiber 1, Sugar 2.3, Protein 27.4

TUNA CRUNCH SANDWICHES

Tuna Crunch Sandwiches image

A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).

Provided by J. Kenji López-Alt

Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course

Time 5m

Yield 2 sandwiches

Number Of Ingredients 13

Ingredients

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)
1 hard-boiled egg, peeled
1 celery rib, finely minced
3 tablespoons extra-virgin olive oil (see Tip)
2 tablespoons finely minced red onion, shallot or scallions
2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
2 tablespoons mayonnaise, plus more for spreading (see Tip)
1 tablespoon sweet pickle relish or chopped dill pickles (optional)
2 teaspoons freshly squeezed lemon juice
A few large handfuls of hearty potato chips or corn chips (see Tip)
Salt and black pepper
4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

Steps:

Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

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.

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