TUNA SANDWICH
Tuna Sandwich | Tuna Salad Sandwich Total time is not inclusive of chilling the filling. Read more about how this became to be one of Americ...com
Provided by Shana Shameer
Categories Appetizers - Starters Breads-Breakfast-Brunch Fish & Seafood Salads Snacks and Savories Wraps & Sandwiches
Time 11m
Number Of Ingredients 10
Steps:
- Drain water from the canned tuna and add to a bowl.
- Add 3-4 Tbsp Mayonnaise. You can add more or less according to preference. (See notes)
- Stir the tuna well, so that it becomes easily spreadable.
- Add the mustard and minced shallots.
- Use a fork to mix and stir the tuna to get it more smooth and spreadable. I like it only slightly chunky. If you want it extremely smooth, mix further.
- Once the texture is to your liking, add in the freshly chopped dill, salt, pepper, and paprika. Stir till thoroughly incorporated.
- Chill the tuna spread for at least 30 minutes in the fridge for best results. The filling tastes better chilled.
- To assemble: Shred the lettuce (rinsed and dried using a salad spinner or on kitchen paper).
- For each sandwich, apply a thin layer of Mayo on both slices of Un-toasted bread. Spread a generous layer of chilled tuna filling on one slice and top with plenty of shredded lettuce. Place the second slice over the lettuce and use a baking scraper to press it down, to prevent finger impressions.
- Cut the sandwich and serve while it is still chilled.
- if you want to store them wrap in sandwich paper or saran wrap and refrigerate till ready to use.
Nutrition Facts : ServingSize 6
DILLED TUNA SANDWICHES
Fishing for a better-tasting tuna sandwich? Sue Gronholz of Beaver Dam, Wisconsin puts pizzazz in her tuna salad by adding dill weed, carrot and onion. "My family loves tuna salad sandwiches, and this recipe is their favorite," writes Sue.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the mayonnaise, sour cream, dill weed, sugar and pepper until smooth. Stir in the tuna, carrot and onion. Top each English muffin half with a lettuce leaf, cheese and 1/2 cup tuna mixture.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
LEMON-DILL TUNA MELT SANDWICHES
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
- Toast bread lightly on both sides in preheated oven, about 1 minute per side.
- Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
- Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 16.1 g, Cholesterol 42.2 mg, Fat 16.4 g, Fiber 1.1 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 299.7 mg, Sugar 2.5 g
TUNA SALAD WITH FRESH DILL
An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas.
Provided by Jessica
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 8
Steps:
- In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 2.3 g, Cholesterol 7.9 mg, Fat 0.3 g, Fiber 0.2 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 78.3 mg, Sugar 1.4 g
DILL TUNA FISH SANDWICH
I've been eating tuna fish forever but didn't like how my mom made it. I decided to add some different spices and have never turned back!
Provided by Chef Nara
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Drain tuna.
- Mix with mayo and dill.
- Put on toasted bread with a slice of cheese and you're good to go!
TUNA, CELERY & DILL SANDWICH (21 DAY WONDER DIET: DAY 15)
This is Day 15: Lunch, on the 21 Day Wonder Diet. You can make the filling the night before, and assemble the sandwich in the morning. The baby spinach will stop the bread going soggy. This lunch is to be followed by an afternoon snack of 1 small apple.
Provided by Sara 76
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine tuna, celery, onion, dill and capers in medium bowl.
- Divide half the spinach between two bread slices; top with tuna mixture, then remaining spinach and bread.
Nutrition Facts : Calories 299, Fat 5.1, SaturatedFat 1.2, Cholesterol 38.9, Sodium 930.6, Carbohydrate 33.9, Fiber 5.4, Sugar 4.1, Protein 28.2
JEWISH DELI-STYLE TUNA MELT WITH RELISH, DILL, CELERY, AND SWISS RECIPE
This is the kind of tuna melt you're likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.
Provided by Daniel Gritzer
Categories Lunch Quick and Easy Sandwiches Sandwich
Yield 2
Number Of Ingredients 12
Steps:
- Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.
- Flip tuna melt and cook until second side is well toasted. If cheese at this point isn't melted enough, transfer sandwiches to a baking sheet and heat in oven until cheese is melted, about 3 minutes. Serve.
Nutrition Facts : Calories 1025 kcal, Carbohydrate 47 g, Cholesterol 127 mg, Fiber 5 g, Protein 40 g, SaturatedFat 23 g, Sodium 1701 mg, Sugar 8 g, Fat 75 g, ServingSize Makes 2 sandwiches, UnsaturatedFat 0 g
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From lordbyronskitchen.com
5/5 (3)Total Time 20 minsCategory Brunch, Side DishCalories 559 per serving
- Prepare the dill pickle mayonnaise by placing the ingredients into a food processor. Pulse until very smooth.
- Transfer 1/2 cup of the dill pickle mayonnaise to a bowl. Add the dill pickle juice, fresh dill, and fresh chives. Stir well to combine. (If you did not make the dill pickle mayo, add 1/2 cup of mayo to a bowl with the pickle juice, fresh dill, fresh chives, and 1/4 teaspoon of ground black pepper. Stir to combine.)
- Add the well-drained tuna to the mayonnaise mixture. Use a fork to incorporate the tuna into the mayo. Set aside.
- Using the remaining dill pickle mayonnaise (or 1/4 cup of regular mayonnaise), smear evenly over the 4 slices of bread.
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Ratings 4Calories 250 per servingCategory Appetizer, Salad, Side Dish, Snack
- Add drained tuna to bowl and gently break up large chunks.Add mayonnaise, celery, relish or pickles, red onion, mustard, parsley, salt, pepper and/or optional dill, hot sauce, and lemon juice.
- Gently stir everything together and serve in a sandwich, with crackers or on a salad. Or store in an airtight container in the refrigerator until ready to use. Enjoy!
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- In a medium bowl, chop the tuna, not too fine, into small chucks. Add the mayo and onions and stir to combine. Set aside.
- Toast the bread. On 2 slices put some lettuce, add the tuna, and a slice or two of tomato. Put a little mayo on the other 2 pieces of bread.
- Close each sandwich with the bread. You can leave it whole or slice it in half. Leftover tuna can be stored for another day. Serve with a dill pickle and a side of coleslaw, potato salad, or soup.
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5/5 (1)Total Time 40 minsAuthor TeafortwoCalories 811 per serving
- Season fish: In a small bowl, blend oils. In another small bowl, mix Cajun seasoning and paprika together. Rub tuna all over with about 1 tbsp. oil and then with spice blend. Chill until ready to grill.
- Cook fish and toast rolls: Heat a grill or a ridged grill pan to medium high (450°). Season fish on both sides with salt and pepper. Grill fish, lid open, turning once, until seared on the outsides but still pink in the middle third, 2 to 3 minutes total.
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- Spread half of tuna mixture on 2 slices of bread. Arrange cucumber slices over tuna mixture. Top with remaining bread slices. Cut sandwiches in half, using a serrated knife.
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4.5/5 (111)Total Time 10 minsServings 4Calories 171 per serving
- Add the mayonnaise and parsley and combine. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
- Divide the salad among 4 slices of bread and sandwich with the remaining slices. Cut in half and serve.
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- Open Tuna cans and drain the water out – I’ve seen a plastic tool for this purpose but once the can opener has cut the lid all the way around I hold the lid in place, tip the can to the side and let the water drain out. Place Tuna in a medium sized mixing bowl.
- Next start chopping/dicing/mincing the celery, green onions, and dill pickle. I like cutting these into very small chunks but you can cut them as course or as fine as you want.
- Now that everything is cut up combine all the ingredients (minus the bread) in the bowl with the Tuna fish. Taste and add more pickle juice, or salt and pepper as needed.
- For the Tuna fish that reminds me of my childhood I keep the bread soft, but not all gluten free breads taste the greatest unless they are toasted, so sometimes I toast my bread depending on the bread on hand.
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- Open the cans of tuna, and transfer all the tuna to a waiting colander in the sink. Let it drain thoroughly.
- Transfer the flaked fish to a large mixing bowl. Stir in all of the remaining ingredients, except for the mayo. Stir everything together until evenly combined.
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