5 minutes.
Add the tuna pieces and simmer until they
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 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.
Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use.
Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!
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.
Whisk together mayonnaise and lemon juice in a large bowl.
Add remaining salad ingredients and stir together gently.
Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally.
Brush cut sides with oil and season with salt and pepper.
Make sandwiches with baguette, lettuce, and tuna salad.
Put tuna salad on bread.
Add Swiss cheese.
Sprinkle with nuts.
Add crisp bacon.
Grill in usual manner.
Delicious!
Drain your tuna and mix all of the tuna salad ingredients together.
Mix tuna salad ingredients together well. Cover and refrigerate till needed (or can use right away).
When ready to serve, plate up with the additional items for a nice healthy meal.
clean and wash the celery and cut it into desired length.
stuff with prepared tuna salad.
chill in fridge or enjoy right away.
For the egg, turkey and tuna sandwich, hard boil the eggs. Place
1/4 cups.).
Tuna Sandwiches:
Heat the olive
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!
Drain tuna.
Place in a bowl. Flake with fork. Add eggs, salad cubes and enough mayonnaise to make mixture spreadable.
Mix well. Spread tuna salad on half the bread slices. Top
with remaining bread slices. Trim crusts from sandwiches. Cut each sandwich into 4 squares.
Serve sandwiches with favorite potato or corn chips. Yields 6 to 7 servings.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
in a large bowl stir together all dressing ingredients.
stir in all salad ingredients except lettuce and oranges.
on platter or individual salad plates place lettuce.
spoon tuna salad on lettuce; arrange orange slices around tuna salad.
serve.
In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.
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 tuna, onion, sandwich spread, eggs (chopped up) and pickle relish in a bowl.
Add salt and pepper to taste.
Makes about 10 sandwiches.
In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing.
Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Serve with a dill pickle and potato chips. Bon appetit!