Tuna Bread Salad Food

CLASSIC TUNA SALAD

Steps:

• Drain the tuna: Open the can and hold it over the sink. Tilt the can and press on the lid to allow the water in the can to drain.
• Serve how you like it: Spoon tuna salad onto slices of bread to make a sandwich, scoop onto crackers for a snack, or serve it atop a bed of salad greens for a healthy meal.

PANERA BREAD TUNA SALAD SANDWICH

Steps:

• Mix tuna, mayonnaise, relish and mustard in a bowl.
• Refrigerate for at least 15 minutes.
• Serve on honey wheat bread with leaf lettuce, slice red onion and sliced tomato.

TUNA SALAD SANDWICH WITH RAISIN BREAD

Steps:

• Mix together the tuna through celery seeds.
• If possible, chill at least 1/2 hour.
• Spread on 2 slices of bread and top with the other 2 slices.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA SANDWICH OR SALAD

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.

ULTIMATE TUNA SALAD OR SANDWICHES !!!!

Steps:

• Mix tuna with dry spices
• Salt and Pepper to taste.
• Mix in mayonnaise and mustard.
• Mix in celery and bread crumbs until well mixed.
• Add in diced onion and mix well.
• Add to bread as sandwich filling or stuff into pita.
• Also good on top of a crisp lettuce bed salad with parsley sprinkled on top.

TUNA SALAD ON OLIVE BREAD WITH ARUGULA

Steps:

• Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves. Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula. Cut sandwiches in half; wrap each tightly in plastic wrap. (Can be made 1 day ahead. Refrigerate.)

BREAD SALAD WITH TUNA AND CAPERS

Steps:

• Toast the bread.
• Cut into 1/2-inch cubes; set aside.
• Reserve 2 tablespoons of the dark green scallion stems.
• In a large bowl, whisk the vinegar and salt.
• Add 1/2 cup oil and whisk to combine.
• Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
• Toss and set aside for 15 to 30 minutes at room temperature.
• Toss occasionally.
• Taste a bread cube.
• If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
• If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
• Sprinkle each serving with scallion stems.

BILL CLINTON'S TUNA SALAD SANDWICH

Steps:

• In a medium bowl place tuna, egg, onion, celery, pickle relish, both mustards, mayonnaise and salt.
• Mix all ingredients well.
• Spread tuna mixture on 2 of the bread slices.
• Cover with tomato slices and lettuce.
• Top with remaining bread slices. Enjoy!