Classic Tuna Salad Sandwich Recipes

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.

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.

THE BEST TUNA SALAD

Steps:

• In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
• Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.

CLASSIC TUNA SALAD

Steps:

• Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
• Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
• Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).

CLASSIC TUNA SALAD

Steps:

• Drain the tuna well.
• Combine all ingredients in a small bowl and mix well.
• Use to top a salad, in sandwiches or to add to pasta salads.

TUNA EGG SALAD

Steps:

• Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.

TUNA-EGG SALAD SANDWICHES

Steps:

• In a bowl, mix together the first 7 ingredients.
• Spread mixture evenly over 5 bread slices.
• Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
• Top sandwiches with remaining bread slices; slice diagonally and serve.

THE BEST-EVER TUNA SALAD SANDWICH

Steps:

• Drain two 3-ounce tins of tuna in olive oil and add to a large bowl, then add in a generous 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 2 tablespoons of finely diced onions, shred in 1 large clove of garlic, 1 tomato roughly diced, 2 hard-boiled eggs roughly diced and 8 pimento stuffed green Spanish olives cut in half, season with sea salt & black pepper and gently mix together until well combined
• Thinly slice one avocado and reserve a couple leaves of romaine lettuce
• Lightly brush 4 pieces of sandwich bread with some extra virgin olive oil and toast on a grilling pan until just lightly toasted
• Evenly divide the tuna salad over 2 toasted breads, divide the sliced avocado on top of the tuna salad and add a couple leafs of romaine lettuce, place the other toasted breads over the lettuce and serve at once, enjoy!

TUNA EGG SALAD SANDWICH

Steps:

• After opening the tuna, drain it using a mesh strainer to drain the liquid while chopping onions or celery (optional) and then squeeze off the extra liquid using a spoon. Then toss the lemon in first and allow the lemon to penetrate into the drained tuna.
• Add the mayonnaise, chopped eggs, celery (if using), shallot, pickle relish (if using), the seasoning to the tuna fish.
• Mix all ingredients to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
• Serve on bread or croissant with lettuce leaves or store in a covered container in the refrigerator for up to 5 days.
• If you're feeling indulgent, add some pastrami or bacon (this is optional).