Best 6 White Tuna Fish Sandwiches Recipes

TUNA AND HUMMUS SANDWICHES

Tuna and Hummus Sandwiches image

Provided by Ina Garten

Time 3h25m

Yield 6 sandwiches

Number Of Ingredients 18

Ingredients

14 ounces jarred or canned Italian tuna in olive oil14 ounces jarred or canned Italian tuna in olive oil
1/4 cup minced celery
2 tablespoons minced yellow onion
2 tablespoons minced cornichons
2 tablespoons freshly squeezed lemon juice
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sourdough bread, halved and sliced 1/2 inch thick
Hummus, store-bought or homemade (recipe follows)
Fresh radishes, sliced
2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes hot sauce, such as Tabasco
2 teaspoons kosher salt

Steps:

Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
For the Hummus:
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

MARTHA'S FAVORITE TUNA SALAD SANDWICH

Martha's Favorite Tuna Salad Sandwich image

This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 4

Number Of Ingredients 8

Ingredients

12 ounces good-quality tuna, packed in oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
2 tablespoons freshly chopped basil leaves
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
8 slices best-quality sourdough

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.

THE BEST TUNA SANDWICH

The Best Tuna Sandwich image

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

Ingredients

2 (12 ounce) cans of solid albacore tuna (in water)
1 small green bell pepper (finely diced)
1 small red bell pepper (finely diced)
1 small onion (finely diced)
1 celery (finely diced)
2 medium sized dill pickles (finely diced)
4 tablespoons mayonnaise (heaping, use a regular kitchen tablespoon)

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

WHITE TUNA FISH SANDWICHES

White Tuna Fish Sandwiches image

Make and share this White Tuna Fish Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 (5 ounce) cans solid white tuna, packed in water
1 stalk celery
1/3 cup finely diced white onion (quarter of a medium onion)
3/4 cup mayonnaise (Hellmann's or Best Foods)
salt, a pinch
ground white pepper, a pinch
1 teaspoon fresh lemon juice
8 slices rye bread
8 slices tomatoes (1/4-inch thick)
12 -16 romaine lettuce leaves (or mixed greens)

Steps:

Drain the cans of tuna so that most of the water is removed.
Place tuna in a big bowl.
With a vegetable peeler or knife, peel the top layer off the celery stalk; finely dice.
Add the celery and onion dice to the tuna.
Add the mayonnaise, salt, pepper, and lemon juice.
Mix together the ingredients with gloved or clean hands.
Crush together the mixture with your fingers until well combined, making sure to break up large chunks of tuna.
Toast the bread.
Assemble each sandwich with 2/3 cup tuna salad, 3-4 pieces of lettuce, and 2 slices tomato.
Serve with potato chips and a pickle.

TUNA CRUNCH SANDWICHES

Tuna Crunch Sandwiches image

A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).

Provided by J. Kenji López-Alt

Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course

Time 5m

Yield 2 sandwiches

Number Of Ingredients 13

Ingredients

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)
1 hard-boiled egg, peeled
1 celery rib, finely minced
3 tablespoons extra-virgin olive oil (see Tip)
2 tablespoons finely minced red onion, shallot or scallions
2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
2 tablespoons mayonnaise, plus more for spreading (see Tip)
1 tablespoon sweet pickle relish or chopped dill pickles (optional)
2 teaspoons freshly squeezed lemon juice
A few large handfuls of hearty potato chips or corn chips (see Tip)
Salt and black pepper
4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

Steps:

Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

HOT TUNA SANDWICHES

Hot Tuna Sandwiches image

This hearty sandwich from field editor Lucile Proctor of Panguitch, Utah is great eaten warmed or cold.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 can (6 ounces) tuna, drained and flaked
1 cup shredded cheddar cheese
3 hard-boiled large eggs, chopped
3 tablespoons each chopped green pepper, sweet pickle, ripe olives and onion
1/2 cup Miracle Whip
6 sandwich buns, split

Steps:

Combine tuna, cheese, eggs, green pepper, pickle, olives, onion and Miracle Whip; spread about 1/3 cup onto each bun. Wrap each sandwich in waxed paper; microwave on high for 30 seconds (per sandwich) or until the cheese melts.

Nutrition Facts :