Tomato Studded Tuna Salad Sandwiches Food

TUNA SALAD SANDWICHES

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.

TUNA MELT SANDWICH

Steps:

• Gather the ingredients.
• Drain the tuna and transfer it to a medium bowl.
• Add the mayonnaise, Dijon mustard, red onion, celery, parsley, lemon juice, dill (if using), and pepper to the tuna, stirring until well blended.
• Spread the tuna mixture onto a slice of bread. Top with 2 slices of tomato and about 1/4 cup of the cheese (or 1 to 2 slices).
• Place another slice of bread on top of the cheese layer and carefully spread about 1 teaspoon of the butter over top. Repeat with the remaining bread, tuna, tomato slices, and cheese.
• Heat a skillet over medium. Place 1 or 2 sandwiches in the pan, buttered side down. Butter the top piece of bread and cook for about 4 to 6 minutes or until the bottom is golden brown. Carefully turn the sandwich over and continue to cook for 4 or 5 minutes to brown the other side. Repeat with the remaining sandwiches.
• Slice the sandwiches and serve with potato chips or fries and dill pickle slices.

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

TOMATO-STUDDED TUNA SALAD SANDWICHES

Steps:

• Mix tuna, tomatoes, celery, carrot, mayo, onion, capers, and vinegar in bowl. Spread 3/4 cup of the salad on bottom of each roll, add the tops, and cut in half.

CRUNCHY TUNA SALAD WITH TOMATOES

Steps:

• In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.

TUNA SALAD IN TOMATO CUPS

Steps:

• In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

GRIDDLED TUNA WITH BEAN & TOMATO SALAD

Steps:

• Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
• Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
• Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
• Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

EASY TUNA SALAD SANDWICHES

Steps:

• In a small bowl mix the tuna, tartar sauce, garlic and basil. Set to the side.
• In a skillet melt the butter on medium heat.
• When butter is melted add the bread and toast on both sides.
• After toasting bread put on a plate and top with mozzerella cheese slices, then tuna salad. Enjoy!

TANGY TUNA SALAD SANDWICHES

Steps:

• Combine the first 5 ingredients in a medium bowl.
• Spread 1/2 cup tuna salad over 4 bread slices.
• Top each slice with 1/2 cup arugula and 1 bread slice.

CLASSIC TUNA SALAD SANDWICH

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.

TUNA AND SUN-DRIED TOMATO SANDWICHES

Steps:

• In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.