The Best Tuna Sandwich Food

THE BEST TUNA SANDWICH

The Best Tuna Sandwich image

Years ago, there was a deli in the town I worked and everyday faithfully, I would stop there for the Tuna sandwich (which was the best ever!) I became friends with the older lady that always worked the deli and she gave me the recipe. I will never forget what she told me.."The more colors in your Tuna, the better the flavor" sadly, the deli went out of business, but I never forgot her recipe. This tuna has lots of veggies in it, but if you dice them very small, it's so good! Remember, Tuna is a finicky meal.. too much mayo makes it watery and too little makes it dry and fishy.. be sure to use your best judgement and liking. (This recipe makes a lot) you can lessen it

Provided by D. Rose

Categories Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 (12 ounce) cans of solid albacore tuna (in water)
1 small green bell pepper (finely diced)
1 small red bell pepper (finely diced)
1 small onion (finely diced)
1 celery (finely diced)
2 medium sized dill pickles (finely diced)
4 tablespoons mayonnaise (heaping, use a regular kitchen tablespoon)

Steps:

Drain tuna very well and add to large bowl
dice all of the above very small as indicated and add to tuna.
I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
add a few shakes of black pepper and salt (opt).
Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
Hope you enjoy & agree this is one of the best Tuna Sandwiches!

Nutrition Facts : Calories 197.8, Fat 6.8, SaturatedFat 1.4, Cholesterol 50.1, Sodium 692.8, Carbohydrate 5.5, Fiber 1, Sugar 2.3, Protein 27.4

PARISIAN TUNA SANDWICHES

Parisian Tuna Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 large eggs
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
4 Italian rolls or other soft rolls, halved
1 medium bunch arugula or 2 cups spring salad mix
1 large tomato, thinly sliced
1/4 small red onion, thinly sliced
1 cup jarred artichoke hearts, well drained and sliced
2 6-ounce cans oil-packed tuna
4 to 8 anchovy fillets, drained (optional)
1/2 cup nicoise or kalamata olives, pitted and chopped
4 medium radishes, thinly sliced

Steps:

Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water.
Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing.
Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired, then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.

TUNA SANDWICH OR SALAD

Tuna Sandwich or Salad image

Make and share this Tuna Sandwich or Salad recipe from Food.com.

Provided by Melany

Categories Spreads

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 can tuna in water
1/2 stalk celery
1 1/2 pickles (garlic and dill is best)
1 teaspoon pickle juice
2 -3 tablespoons mayonnaise or 2 -3 tablespoons best foods mayonnaise
1/4 cup onion (a little less)
1 pinch pepper

Steps:

Drain and put tunafish and pepper in small bowl.
Chop onion, celery, and pickle into very small pieces& add to bowl.
Add enough mayo to cover ingredients when mixed.
Just add a little pickle juice to moisten.
Spread on bread with tomato and sprouts, or enjoy on a bed of lettuce with lemon juice sprinkled on top as a light salad.

Nutrition Facts : Calories 83.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 24.1, Sodium 506.4, Carbohydrate 2.3, Fiber 0.7, Sugar 1.1, Protein 13.9

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