BUMSTEAD TUNA SANDWICHES
I got a recipe box when I got married filled with recipies from relatives. This one is from my Aunt. It is a budget friendly recipe!!!
Provided by herbsgirl
Categories Lunch/Snacks
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except bread.
- Place 6 slices of bread on a cookie sheet.
- Evenly distribute the tuna mixture onto the bread slices.
- Bake at 350 degrees for 20 minutes.
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.
CREAMY TUNA BUMSTEADS
How would you know from the name that this is a sandwich or better--in a hotdog roll? My mom made these when I was little, and I continued with my kids. They are a hot treat and just taste so good from time to time.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all of the above together and mix well.
- Spread into hotdog rolls.
- Wrap individually in aluminum foil.
- Place on a baking sheet and bake in a 250 degree oven for 30 minutes.
Nutrition Facts : Calories 316, Fat 15, SaturatedFat 4.1, Cholesterol 117, Sodium 480.8, Carbohydrate 27.5, Fiber 1, Sugar 4.4, Protein 17
TUNA CRUNCH SANDWICHES
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
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.
TUNA MELT SANDWICHES
When our children were young, I often fixed this warm tuna melt sandwich recipe. They go well with chips and a salad for a quick lunch. -Carole Anhalt, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a bowl, combine the first six ingredients; set aside. Spread butter over cut sides of buns. Spread tuna mixture on bun bottoms; replace tops. Wrap in foil. , Bake until the cheese is melted, 15 minutes.
Nutrition Facts : Calories 363 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 629mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
BUNSTEADS, A.K.A. HOT TUNA MELTS
An old recipe, from an old friend, Jayne ... these are very filling and cheesy-gooey. Great with a side-salad for a Saturday night, sit-in-front-of-the-TV-type meal!
Provided by Terrie Hoelscher
Categories Tuna Salads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 250° while mixing the filling.
- 2. Combine all ingreds [except hot dog buns!] in a bowl. Mix lightly.
- 3. Split buns, and fill them with the tuna mixture.
- 4. If you buy your hot dog buns in a box, return the filled buns to the box in which they came. OR, wrap each filled bun in aluminum foil. Wrap kind of loosely, so the filling doesn't stick to the foil. You can wrap them all in one huge piece of foil, if that's the way you prefer to do it.
- 5. Place boxed or foil-wrapped buns in the oven at 250°. Cook for about 30 minutes, until filling is hot, and the cheese is bubbly and melted. Serve right away, while hot.
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