Tuna And Egg Sandwich With Garlic Vinaigrette Recipes

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).

TUNA EGG SANDWICH

Steps:

• In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.

TUNA MELT WITH EGG

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
• Combine tuna, mayonnaise, celery, green onions, carrots, hard-boiled eggs, olives, and mustard in a bowl; mix until well combined.
• Brush melted butter on one side of each bread slice. Top an unbuttered side with a slice of cheese, some tuna salad, another slice of cheese, and another slice of bread, buttered side facing up. Repeat with remaining ingredients. Transfer sandwiches to the prepared baking sheet.
• Broil in the preheated oven until bread is toasted and cheese is melted, 3 to 5 minutes.

ITALIAN-STYLE TUNA SANDWICH

Steps:

• Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
• Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.