TUNA EGG SALAD SANDWICH
Anything that saves time and yields something as yummy as this egg tuna sandwich recipe is on my always list. All the ingredients melded perfectly, without any one flavor dominating.
Provided by Calleigh
Categories lunch
Time 10m
Number Of Ingredients 9
Steps:
- After opening the tuna, drain it using a mesh strainer to drain the liquid while chopping onions or celery (optional) and then squeeze off the extra liquid using a spoon. Then toss the lemon in first and allow the lemon to penetrate into the drained tuna.
- Add the mayonnaise, chopped eggs, celery (if using), shallot, pickle relish (if using), the seasoning to the tuna fish.
- Mix all ingredients to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
- Serve on bread or croissant with lettuce leaves or store in a covered container in the refrigerator for up to 5 days.
- If you're feeling indulgent, add some pastrami or bacon (this is optional).
Nutrition Facts : Calories 85 kcal, Carbohydrate 3 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TUNA AND EGG SALAD SANDWICH
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
SANDWICH ESSENTIALS: LOADED TUNA & EGG SALAD
I love a good egg salad, and I love a good tuna salad; however, for some mysterious reason, I have never combined the two together... until now. I played about with a couple of batches of this recipe, until I liked what I tasted. I worked on it through the late evening, and wee hours of the morning. I do all my best work in the...
Provided by Andy Anderson !
Categories Sandwiches
Time 1h
Number Of Ingredients 19
Steps:
- 1. PREP/PREPARE
- 2. The best egg salad begins with the best hard-boiled eggs. I will not recommend any specific way to hard-boil eggs, simply because I am convinced that there is no single way that will work for everyone. With that said, the finished product should have firm whites with a bright-yellow yolk, and no green ring.
- 3. I make this recipe two ways: with eggs that are firmly cooked, and with eggs where the yolks are a bit runny. For this recipe, we will use firm "hard" boiled eggs.
- 4. Another important ingredient is the tuna, and for me the choice would be albacore. Albacore is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than other brands. My absolute favorite brand is: Wild Planet. They are 100% sustainably pole and line caught, and they are not packed in oil or water... just nothing but pure tuna, and a bit of sea salt. http://www.wildplanetfoods.com/our-products/tuna/ I can pick up a can of Albacore tuna from another brand for $2.30 a can. Wild Planet costs around $3.80. If you cannot get Wild Planet tuna, no worries, just get tuna packed in water, not oil.
- 5. Lastly, let us talk about ratio. I tried using more eggs than tuna, and vise/versa. I finally settled on a 50/50 ratio. So, since I am using 5 ounces of tuna, I will use 5 ounces of eggs. Two large eggs come out to almost exactly 5 ounces.
- 6. Gather your Ingredients (mise en place).
- 7. In a large bowl, combine the bacon, walnuts, celery, relish, dill, Dijon, horseradish, Parmesan cheese and mayonnaise.
- 8. Mix together, then add some salt and pepper, to taste.
- 9. Add the chopped eggs and tuna, then gently fold into the sauce.
- 10. Cover and place in the fridge for 1 hour. This will give the ingredients a chance to know one another.
- 11. Toast the bread, and add a light layer of lettuce to two of the bread slices (toasting is optional).
- 12. Add half of the egg/tuna salad to each half.
- 13. Add a few thinly-sliced tomatoes.
- 14. Add some micro-greens.
- 15. Cover with the other bread slices.
- 16. PLATE/PRESENT
- 17. Serve with some chips, fries, or whatever you choose. Enjoy.
- 18. Keep the faith, and keep cooking.
TUNA-EGG SALAD SANDWICHES
Make and share this Tuna-Egg Salad Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix together the first 7 ingredients.
- Spread mixture evenly over 5 bread slices.
- Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
- Top sandwiches with remaining bread slices; slice diagonally and serve.
Nutrition Facts : Calories 290.5, Fat 10.2, SaturatedFat 2.4, Cholesterol 166.1, Sodium 566.6, Carbohydrate 30.9, Fiber 1.8, Sugar 4.7, Protein 18
TUNA EGG SALAD
People can't believe it when I tell them this recipe does fit into a diet-restricted menu. Everyone loves the old-fashioned flavor of this tasty traditional tuna salad. -Daisy Brocato, Raceland, Louisiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings (1-1/4 cups).
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.
Nutrition Facts :
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