Use any size chunk tuna you want.
Add enough Kraft sandwich spread to make a good spread.
Any kind of pickle will do, just 1 or 2, cut up fine.
Add 2 or 3 cut up, boiled eggs.
Cut onions fine; add just a little bit.
Add some shredded lettuce.
Add the salt or a little cracker crumbs.
Ritz crackers are good. Remember to put crackers on last.
Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
Place enough tuna on a toasted slice of bread and spread to cover slice.
Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.
Preheat oven to 350\u00b0F.
Combine the tuna, dressing, eggs, salt and pepper.
Spread the mixture evenly between hamburger rolls.
Top each with a slice of cheese.
Wrap each sandwich in foil and bake for 15 minutes or until heated through, cheese is melted, and bun is toasted.
5 minutes.
Add the tuna pieces and simmer until they
1/4 cups.).
Tuna Sandwiches:
Heat the olive
Drain tuna.
Toast 2-4 slices
Drain tuna.
Mix with mayo and dill.
Put on toasted bread with a slice of cheese and you're good to go!
rom there.
Empty the tuna into a bowl for mixing
Drain tuna fish and put in mixing bowl.
Add in celery, onion, mayo, mustard, relish and pepper.
Spread tuna salad on bread (tastes great toasted as well).
Top with tomato slices and lettuce.
Enjoy!
In a medium bowl place tuna, egg, onion, celery, pickle relish, both mustards, mayonnaise and salt.
Mix all ingredients well.
Spread tuna mixture on 2 of the bread slices.
Cover with tomato slices and lettuce.
Top with remaining bread slices. Enjoy!
In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
Layer the tuna salad on 4 slices, followed by avocado and tomato.
Top with remaining bread, oil side down.
Stir dressing, dill and pepper.
Add tuna, onion and carrot; mix well.
For each sandwich, top one muffin half with lettuce, cheese and tuna mixture.
Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.
Stir together the dressing, dill and pepper.
Add tuna, onion and carrots; mix well.
For each sandwich, top one muffin half with lettuce, cheese slice and tuna mixture.
Makes 4 sandwiches.
Stir together dressing, dill and pepper.
Add tuna, onions and carrots; mix together thoroughly.
For each sandwich, top one muffin half with lettuce, cheese slice and tuna mixture.
Makes 4 sandwiches.
Mix tuna, onion, sandwich spread, eggs (chopped up) and pickle relish in a bowl.
Add salt and pepper to taste.
Makes about 10 sandwiches.
While the eggs are boiling, mix drained tuna with mayonaise, mustard, lemon juice, relish, salt, pepper and paprika. Fold peeled and smashed eggs into tuna mixture. Place in refridgerator for 30 minutes for flavors to come together. When ready to serve, spread a little of the miracle whip on the bread and toast. Top toasted bread with tuna and serve with lays plain potato chips.
In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.
Open tuna cans.
Drain the liquid from the tuna cans.
Put the tuna together in a container.
Add the mayonnaise.
Add the celery salt.
Add the onion salt.
Toast 2 slices of bread.
While the bread is toasting, mix the ingredients together. Make sure that the tuna is broken down as much as possible.
Wash the lettuce leaves.
Spread the tuna-mayo mix onto both slices of bread.
Put one lettuce leaf atop each slice of bread.
Put the two piece of bread together.
Eat up!
Repeat as necessary to make more sandwiches.
Set the oven to broil and move the rack to the highest position.
In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.