Perky Tuna Salad Sandwich Recipes

THE BEST TUNA SALAD

The Best Tuna Salad image

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

Ingredients

4 (5 ounce) cans tuna packed in water (drained (see note 1))
1 cup mayonnaise (or less to taste (see note 2))
1/3 cup celery (finely chopped (about 1 rib))
2 tablespoons red onion (minced, about 2 small slices)
2 tablespoon sweet pickle relish ((see note 3))
1 tablespoon fresh lemon juice
1 clove garlic (minced)
salt and freshly ground black pepper

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

TUNA SALAD SANDWICH

Tuna Salad Sandwich image

We enjoy this tuna salad sandwich recipe year round for quick meals and it is delicious. It's perfect for those days you don't want to heat up the kitchen.

Provided by Eating on a Dime

Categories Main Course

Time 15m

Number Of Ingredients 10

Ingredients

12 oz white flaked tuna in water drained
1 stalk celery finely diced
2 dill pickle spear finely chopped
1 green onion sliced
3/4 cup mayonnaise
1 teaspoon dijon
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices wheat bread

Steps:

Drain the tuna well.
Combine all ingredients in a small bowl and mix well.
Use to top a salad, in sandwiches or to add to pasta salads.

Nutrition Facts : Calories 246 kcal, Carbohydrate 2 g, Protein 12 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 620 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

PERKY TUNA SALAD SANDWICH

Perky Tuna Salad Sandwich image

"Tuna salad gets a new twist with this tasty recipe," reports Paula Pelis of Rocky Point, New York. "The crunch really livens up the tuna."

Provided by Taste of Home

Categories Appetizers Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (6-1/8 ounces) chunk tuna in water, drained and flaked
2 hard-boiled large eggs, chopped
1 celery rib, chopped
1 small onion, chopped
1 small carrot, shredded
8 medium pitted ripe olives, chopped
3 tablespoons mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine all ingredients in a small bowl. Spread on cracker or bread.

Nutrition Facts :

TUNA-SALAD SANDWICH, JULIA CHILD STYLE

Tuna-Salad Sandwich, Julia Child Style image

This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.

Provided by Dorie Greenspan

Categories dinner, lunch, sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 14

Ingredients

1 (5-ounce) can tuna packed in oil, drained
3 to 4 tablespoons mayonnaise, preferably Hellmann's, plus more for spreading
3 tablespoons finely chopped celery
2 to 3 tablespoons finely chopped onion, preferably Vidalia
3 to 4 cornichons, finely chopped
1 tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped
Fresh lemon juice
Salt
Freshly ground pepper, preferably white
1 to 2 tablespoons minced fresh chives or parsley (optional)
2 toasted English muffins (preferably Bays) or 4 untoasted white bread slices
4 soft lettuce leaves, such as Boston
4 tomato slices
4 thin slices onion (optional)

Steps:

Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

MARTHA'S FAVORITE TUNA SALAD SANDWICH

Martha's Favorite Tuna Salad Sandwich image

This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 4

Number Of Ingredients 8

Ingredients

12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
8 slices best-quality sourdough

Steps:

In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

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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