Tuna Salad Sandwich With A Bite Recipes
TUNA SALAD SANDWICH
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
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
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
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
TUNA SALAD SANDWICH WITH A BITE!
A wonderful change from regular tuna salad sandwich. This is the only way we do it in our house! Note: I didn't notice until March 2010 (took me 8 years) that the ingredient horseradish had somehow defaulted to horseradish sauce. There are many great reviews here from people who used horseradish sauce, so don't be afraid to try it. I have corrected the recipe as it really does call for prepared horseradish, which is much hotter.
Provided by Just Call Me Martha
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain tuna and mix with onion, parsley, mayo and horseradish sauce.
- Adjust mayo and horseradish to personal taste.
- Spread on bread or in a pita, top with leafy greens and enjoy!
TUNA SALAD SANDWICH
I gave Mom's original recipe a boost by adding onion and green pepper to these delightfully different tuna sandwiches. With hard-cooked eggs and cheese, the filling tastes fresh, not fishy, and the rolls stay nice and crispy. -Nancy Selig, Lunenburg, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine eggs and tuna. Add the cheese, green pepper, onion, garlic, salt and pepper; mix well. Stir in the Miracle Whip., Spoon about 1/2 cup onto each roll; wrap individually in heavy-duty foil. Bake at 400° for 15 minutes or until heated through.
Nutrition Facts : Calories 507 calories, Fat 33g fat (8g saturated fat), Cholesterol 190mg cholesterol, Sodium 834mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
TUNA SALAD SANDWICHES
Make and share this Tuna Salad Sandwiches recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Drain tuna and mix with celery, dill, parsley, chives, mayonnaise, yogurt, and mustard.
- Mix well and refrigerate to let flavors blend.
- Spread on your favorite type of bread.
Nutrition Facts : Calories 158.9, Fat 5.2, SaturatedFat 1.4, Cholesterol 35.6, Sodium 244.2, Carbohydrate 5.9, Fiber 1.2, Sugar 3.1, Protein 21.4
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.
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