RECIPES FOR TUNA SALAD SANDWICHES RECIPES

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TUNA SALAD SANDWICHES RECIPE - BETTYCROCKER.COM



Tuna Salad Sandwiches Recipe - BettyCrocker.com image

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

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup mayonnaise or salad dressing
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

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 , CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 4 g, ServingSize 1 Sandwich, SodiumContent 870 mg, SugarContent 4 g, TransFatContent 0 g

BREADLESS CUCUMBER TUNA SALAD SANDWICHES RECIPE | FO…



Breadless Cucumber Tuna Salad Sandwiches Recipe | Fo… image

These high-protein "sandwiches" are best assembled and served right away. We use English cucumbers because the skin is thinner than the hothouse variety and doesn't need to be peeled. Be sure to serve each sandwich wrapped in wax paper to keep all the juices contained--then bite with confidence!

Provided by Food Network Kitchen

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 sandwiches

Number Of Ingredients 14

2 long English cucumbers
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup low-fat plain yogurt
1/4 cup chopped fresh dill
1/4 cup celery leaves
2 tablespoons mayonnaise
2 scallions, sliced
1 inner stalk celery, thinly sliced
1/2 teaspoon lemon zest
Two 5-ounce cans chunk light tuna in water, drained
1/2 cup alfalfa sprouts

Steps:

  • Halve the cucumbers lengthwise and use a spoon to scoop out the seeds and some of the flesh to make a boat shape; discard seeds and flesh. Poke the inside of the hollowed out cucumbers several times with a fork. Whisk together the vinegar, mustard, 1/8 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended. Brush the inside of each cucumber with some of the vinaigrette.
  • Whisk the yogurt, dill, celery leaves, mayonnaise, scallions, celery, lemon zest, 1/4 teaspoon salt and a few grinds of pepper into the bowl with the remaining vinaigrette. Add the drained tuna and stir to combine.
  • Assemble the sandwiches: Fill two of the cucumbers with the tuna salad and top each with 1/4 cup of sprouts. Sandwich with the remaining cucumbers. Cut each sandwich in half and wrap in wax paper (this will help catch all the juices).

Nutrition Facts : Calories 210 calorie, FatContent 11 grams, SaturatedFatContent 2 grams, CholesterolContent 35 milligrams, SodiumContent 300 milligrams, CarbohydrateContent 7 grams, FiberContent 1 grams, ProteinContent 19 grams, SugarContent 3 grams

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