Tuna Salad Sandwiches With Lemon Rémoulade Food

TUNA SALAD SANDWICHES WITH LEMON RéMOULADE

Steps:

• Mix tuna, tartar sauce and lemon peel.
• Fill rolls with romaine and tuna salad

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 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 SALAD (SANDWICH)

Steps:

• Add tuna, mayonnaise, celery, red onion, dill pickles, parsley, lemon juice, Dijon mustard and garlic to a mixing bowl. Toss ingredients and season with salt and pepper. Taste and adjust seasoning if necessary.
• You can serve the tuna salad on toasted slices of bread along with a lettuce leaf and a tomato slice. You can also serve it on croissants, bagels, tortillas or lettuce leaves.

LEMON-DILL TUNA MELT SANDWICHES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
• Toast bread lightly on both sides in preheated oven, about 1 minute per side.
• Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
• Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

MARTHA'S FAVORITE TUNA SALAD SANDWICH

Steps:

• In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
• On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

FRESH TUNA SALAD SANDWICH

Steps:

• Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips.

GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYONNAISE AND WATERCRESS

Steps:

• Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
• Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
• Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.

LEMON PEPPER TUNA SANDWICH

Steps:

• Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley, and shallot in a small bowl; mix well.
• Layer 2 slices of bread with 3 lettuce leaves each and top each with about 1/2 cup of tuna salad. Top with remaining bread slices and serve.

FIESTA TUNA SALAD SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients; spread over bread bottoms. Layer with cheese and lettuce. Replace bread tops. Cut each loaf into six slices.

GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYO

Steps:

• Heat grill to high.
• Place lemon juice in a small saucepan and bring to a boil (you can do this on the grill if you like). Cook until juice has reduced to 1/2 cup. Remove from heat and let cool slightly.
• Place lemon syrup, habanero, lemon zest, and mayo in a blender and blend until smooth.
• Season with salt and pepper to taste, and transfer to a large bowl.
• Add onions, celery, and parsley to mayo mixture, stir to combine and set aside.
• Brush tuna steaks with olive oil and season with salt and pepper on both sides.
• Grill for 3 min per side or slightly charred and cooked to medium doneness. Remove from grill and let rest for 5 minute before cutting.
• Cut tuna into small dice or flake with a fork. Add the tuna to the may mixture and gently mix until combined.
• Divide the tuna salad among 4 slices of bread. Top with a few sprigs of watercress and the remaining bread slices.

TUNA SALAD SANDWICHES

Steps:

• Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
• Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.

GRILLED TUNA BURGERS WITH HOMEMADE RéMOULADE

Steps:

• For sauce:
• Whisk first 6 ingredients in bowl to blend. Using fine grater, grate in egg yolks. Whisk in oil, then capers. Season with salt and pepper.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For burgers:
• Combine oil, vinegar, and bay leaves in large heavy-duty resealable plastic bag. Shake to blend. Add tuna. Seal bag; turn to coat. Chill at least 1 hour and up to 2 hours, turning bag occasionally.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush cut sides of rolls with some of tuna marinade. Grill rolls, cut side down, until golden, about 2 minutes. Transfer rolls to work surface. Grill tuna, with some marinade still clinging, until slightly charred but still pink in center, about 2 1/2 minutes per side.
• Place tuna on roll bottoms. Top with dollop of sauce, then roll tops. Serve, passing remaining sauce separately.