PARISIAN TUNA SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
THE BEST TUNA SANDWICH
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
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
TUNA FISH SANDWICHES
When I was a child my Mom just used tuna packed in spring water mixed with a spoonful of Miracle Whip salad dressing, but when I became an adult my tastes changed. *Note: Cooking time: is toasting time.
Provided by AcadiaTwo
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain water from cans of tuna.
- Mix tuna, 2-tablespoons of Miracle Whip and onions together and divide in quarters.
- Pair up the 8 slices of toast.
- Spread 1-teaspoon on each slice of toast.
- Build each sandwich with 1-slice of cheese, tuna mixture, 1/4 of the shredded lettuce, 1-2 slices of tomato and other slice of toast.
- Place two toothpicks to hold each sandwich together approximately 1" from two opposite corners.
- Cut sandwiches diagonally and serve with potato chips.
SOUTHERN TUNA SALAD FOR SANDWICHES
Steps:
- Serve tuna sandwiches with sliced dill pickles and potato chips or french fries.
Nutrition Facts : Calories 158 kcal, Carbohydrate 1 g, Cholesterol 72 mg, Fiber 0 g, Protein 14 g, SaturatedFat 2 g, Sodium 383 mg, Sugar 1 g, Fat 11 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
TUNA FISH SANDWICH FROM PROVINCETOWN
I grew up in Provincetown MA and used to order the tuna fish sammie from a little cafe next to the New Art Cinema (where I worked as a teen). This recipe was inspired by that simple little sandwich with my own little twist.
Provided by TMoney
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together in tuna mix and refrigerate for 20 minutes while preparing the rest.
- Slice pita pocket in half and gently open. Place lettuce leaf inside pockets.
- Gently add chilled tuna mix.
- Top with alfalfa sprouts and a handful of crushed potato chips.
- Splash all with Italian dressing, to taste.
- Cross Commercial street and go behind the post office and enjoy your sammie on the beach!
Nutrition Facts : Calories 502.1, Fat 14.6, SaturatedFat 3.2, Cholesterol 260.3, Sodium 1119.1, Carbohydrate 41.5, Fiber 1.6, Sugar 3.8, Protein 48.3
PROVENCAL TUNA SANDWICHES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
- Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
- Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.
Nutrition Facts : Calories 790, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1606 milligrams, Carbohydrate 110 grams, Fiber 8 grams, Protein 38 grams, Sugar 4 grams
MY MOM'S TUNA FISH SANDWICH
This is my mom's recipe for tuna fish. I can't eat it any other way! This has gotta be one of my favorite sandwiches! Anyone who has tried this recipe likes it.
Provided by Jenn_Chelle
Categories Lunch/Snacks
Time 5m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Drain tuna and put in bowl.
- Add rest of ingredients & mix well.
- Do a taste test and adjust amount of ingredients.
- Serve on warm toasted bread.
Nutrition Facts : Calories 173.8, Fat 9, SaturatedFat 2.1, Cholesterol 160.6, Sodium 331.8, Carbohydrate 7.6, Fiber 0.5, Sugar 3.9, Protein 15.2
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