Best 3 Vegetable Tuna Sandwiches Recipes
Welcome to the exciting culinary adventure of creating the perfect vegetable tuna sandwich. Whether you are a seasoned chef or a novice cook, this article will guide you through the process of crafting a tantalizing and satisfying sandwich that bursting with nutritious ingredients and bursting with flavors. From selecting the freshest vegetables to choosing the right type of tuna, and discovering the secrets of creating a creamy and flavorful spread, this article will provide you with all the essential tips and techniques you need to create a sandwich that will satisfy your taste buds and leave you feeling energized and satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
TUNA, PICKLE, AND CHOPPED-VEGETABLE PITA SANDWICHES
Categories Sandwich Fruit Vegetable No-Cook Picnic Low Fat Quick & Easy Yogurt Lunch Mayonnaise Apple Tuna Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
- Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
- Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.
PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield Six to 12 servings
Number Of Ingredients 14
Steps:
- Drain the tuna and cut it into bite-size flakes.
- Chop the celery coarsely. There should be about two cups.
- Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
- Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
- If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
- Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
- In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
- In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
- Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams
TUNA STEAK AND VEGETABLE SANDWICHES
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp biscotti round things out nicely.
Categories Sandwich Vegetable Broil Quick & Easy Lunch Tuna Eggplant Arugula Bell Pepper Zucchini Summer Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat broiler. Combine 3/4 cup oil and next 3 ingredients in small bowl. Arrange eggplant slices, zucchini and bell pepper on broiler pan. Brush on both sides with oil mixture. Sprinkle with salt and pepper. Broil until brown, watching closely, about 2 minutes per side. Transfer to platter. Place bread on broiler pan. Brush top side with oil mixture and sprinkle with pepper. Broil until top side is brown. Transfer to work surface, browned side up.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Season tuna with salt and pepper. Add to skillet and sauté until just cooked through, about 30 seconds per side. Place tuna on half of bread slices. Sprinkle with chopped marjoram. Top with vegetables and arugula, then remaining bread slices, browned side down.
Tips for Making the Best Vegetable Tuna Sandwiches:
- Choose high-quality tuna: Opt for tuna that is packed in water or olive oil instead of brine or oil. Solid white albacore tuna is often considered the best choice for tuna salad. - Use fresh vegetables: Crispy and colorful vegetables add texture and flavor to the sandwich. Consider using a variety of vegetables, such as celery, onion, cucumber, red bell pepper, and avocado. - Add moisture and flavor with mayonnaise or yogurt: Mayonnaise is the traditional binder for tuna salad, but you can also use Greek yogurt for a lighter and healthier option. - Season the tuna salad to taste: Add salt, pepper, lemon juice, and herbs, such as dill, parsley, or chives, to taste. - Use a sturdy bread that can hold up to the tuna salad: A hearty whole wheat bread or a toasted croissant are good options. - Get creative with your toppings: Consider adding other ingredients to your sandwich, such as hard-boiled eggs, sliced cheese, or crispy bacon.Conclusion:
Vegetable tuna sandwiches are a delicious and versatile lunch option that can be customized to your liking. With a variety of vegetables, seasonings, and toppings to choose from, there are endless possibilities for creating a sandwich that is both satisfying and nutritious. Whether you're packing a lunch for work or school or enjoying a quick and easy meal at home, a vegetable tuna sandwich is a great choice.
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