Best Kittencals Tuna Salad Sandwiches Recipes
KITTENCAL'S TUNA MELT SANDWICH
Trust me you will be craving this often once you try it! --- you may use regular white salt but the seasoned salt is better, also use as much cheese and tomato slices as desired, I sometimes add in some chopped sweet yum yum pickles to the tuna filling too --- low-fat mayonnaise and cheese may be used :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to broiler heat.
- In a bowl mix tuna, mayo, lemon juice (or red wine vinegar) celery, green onions and parsley; mix well.
- Add in seasoned salt and lemon pepper to taste.
- Place the bread slices on a baking sheet and broil for 1 minute or until lightly toasted.
- Remove from heat, divide and spread the tuna mixture on top of each bread slice.
- Place one cheese slice over the tuna, then one tomato slice (you can use 2 tomato slices if your wish) then another slice of cheese on top.
- Return the layered bread to oven and broil for about 3 minutes, or until the cheese is melted.
Nutrition Facts : Calories 304.9, Fat 11.4, SaturatedFat 5.8, Cholesterol 61.5, Sodium 604.5, Carbohydrate 18.8, Fiber 2.8, Sugar 1.6, Protein 30.9
KITTENCAL'S EGG OR TUNA AND OLIVE SALAD SANDWICHES
This is so good you won't be able to keep your spoon out of the bowl for a taste! ---it's great in a sandwich stuffed in a pita or scooped on a large lettuce leaf, I have served this many times for a luncheon get together and everyone loves it! --- the amounts listed are usually what I use for 8 eggs but the exact measurements do not really matter just use whatever you wish for the amount of eggs you make, I purchase the pimento-stuffed olives for this and I say the more you use the better! after slicing the olives make certain to hand-squeeze out as much of the moisture as possible --- plan ahead slightly the mixture needs to chill for a few hours before using.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 3 sandwiches
Number Of Ingredients 10
Steps:
- Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
- Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
- Cover and refrigerate for 2 or more hours to blend the flavors.
- Divide the mixture to make sandwiches.
- Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.
Nutrition Facts : Calories 401.4, Fat 24, SaturatedFat 5.9, Cholesterol 504.1, Sodium 522.8, Carbohydrate 25.6, Fiber 1.2, Sugar 4.8, Protein 19.8
KITTENCAL'S TUNA SALAD SANDWICHES
This is a simple recipe but big on flavor and it even tastes better if left in the fridge a few hours to blend the flavors so I suggest to do that --- it's wonderful with a slice of tomato on top of the tuna and served between two thick slices of toasted whole grain bread or in a pita bread or served on a plate on top of a bed of lettuce --- I sometimes add in some chopped small sweet gherkin pickles or yum yum pickles also --- feel free to add in some cooked macaroni pasta and serve on a plate --- please only fresh lemon juice for this bottled is just not the same, I have left the mustard powder and Tabasco as optional I most always add it in it takes this salad to another level :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Drain the tuna then hand-squeeze out any excess moisture; place in a bowl then flake with a fork.
- Add in all remaining ingredients up to the Tabasco sauce; mix until well combined, adjusting all seasonings to suit taste.
- Cover with plastic wrap and chill for at least 2 hours (more is even better!).
- Divide onto bread slices with lettuce leaves and slices tomatoes.
- Delicious!
TUNA SALAD SANDWICHES
Make and share this Tuna Salad Sandwiches recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except bread and stir until mixed.
- Chill until needed.
- Spread tuna salad on bread or rolls and serve.
Nutrition Facts : Calories 318.4, Fat 9.2, SaturatedFat 2.3, Cholesterol 43.5, Sodium 791.4, Carbohydrate 32.2, Fiber 1.6, Sugar 5.6, Protein 25.4
TUNA-SALAD SANDWICH, JULIA CHILD STYLE
This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.
Provided by Dorie Greenspan
Categories dinner, lunch, sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
- When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.
CLASSIC TUNA SALAD SANDWICH
Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Provided by The New York Times
Categories easy, lunch, quick, snack, weekday, sandwiches, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
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
For many people, those days when you had a tuna salad sandwich for lunch are still some of the happiest childhood memories. Bring back those days with a simple lunch that satisfies your nostalgic cravings for a simple, homemade sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410, Carbohydrate 29 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 870 mg, Sugar 4 g, TransFat 0 g
TUNA SALAD SANDWICHES
Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Provided by Naz Deravian
Categories lunch, sandwiches, main course
Time 5m
Yield 4 to 6 sandwiches
Number Of Ingredients 13
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.
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