TUNA EGG SANDWICH
Steps:
- In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.
Nutrition Facts : Calories 389 calories, Carbohydrate 26.4 g, Cholesterol 339.5 mg, Fat 16 g, Fiber 4.7 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 558.9 mg, Sugar 5.1 g
STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE
Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that's both easy and elegant!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
- Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
- Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
- Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.
Nutrition Facts : ServingSize 1 (of 8), Calories 292 kcal, Carbohydrate 13 g, Protein 14 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 64 mg, Fiber 1 g, Sugar 8 g
SUMMER ESSENTIALS: ONION ROLL TUNA SANDWICH
Made these the other day and we ate them out in the garden by the pond... all plates came back clean as a whistle. Oh, and there was wine... There will always be wine. These are tuna sandwiches, but what makes them great are a few of the ingredients, the provolone cheese, bacon, and the toasted onion rolls. So, you ready......
Provided by Andy Anderson !
Categories Sandwiches
Time 15m
Number Of Ingredients 15
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Cook the bacon until crispy, or to your personal taste, drain and reserve.
- 4. Butter the cut sides of the onion roll and place into a pan over medium heat.
- 5. Allow to cook until nice and toasty.
- 6. Add the spices to the tuna and gently mix together.
- 7. Add some lettuce, bacon, and a thick slice of garden tomato to the bottom bun.
- 8. Add a slice of provolone to the top, stick it under a broiler until bubbly and beginning to brown in spots, about 1 - 2 minutes. Then, add the tuna to the bottom half.
- 9. PLATE/PRESENT
- 10. Put the top half on top, slice, and serve with your favorite side. I am serving it with baked spicy potato croquettes w/ sour cream. Enjoy.
- 11. Keep the faith, and keep cooking.
ITALIAN TUNA SALAD SANDWICHES WITH BLACK-OLIVE DRESSING
Recipe By: Marcia Kiesel Servings: MAKES 4 SANDWICHES
Categories salad italian dressing tuna sandwiches with black-olive
Time 30m
Yield 1
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the parsley, black olives, olive oil, anchovies, garlic, lemon juice and thyme. Season the dressing with salt and pepper.
- In a small pot of boiling salted water, blanch the snow peas for 1 minute, or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4-inch strips and toss them with 1 tablespoon of the olive dressing.
- In a medium bowl, lightly break up the drained tuna with a fork. Add 6 tablespoons of the olive dressing and toss gently.
- Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing. On the bottom halves of the rolls or baguette pieces, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the tuna sandwiches and serve.
- Make Ahead: The tuna sandwiches can be kept at room temperature for up to 3 hours.
MEDITERRANEAN TUNA SALAD
Mediterranean Tuna Salad - so much flavor and so easy to put together! This mayonnaise-free tuna salad is naturally gluten-free, paleo and low carb.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course Salad
Time 15m
Number Of Ingredients 12
Steps:
- Add red bell pepper, red onion, cucumber, albacore tuna fish, garlic, chickpeas, black olives and lemon zest in a large mixing bowl and mix.
- Drizzle olive oil, lemon juice and season with salt and freshly ground black pepper.
- Garnish with fresh parsley and serve cold. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 131 kcal, Carbohydrate 9.6 g, Protein 11 g, Fat 5.8 g, SaturatedFat 0.8 g, Cholesterol 15.3 mg, Sodium 156.4 mg, Fiber 2.1 g, Sugar 2.4 g
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