Bill Clintons Tuna Salad Sandwich Recipes

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BILL CLINTON'S TUNA SALAD SANDWICH

A good, filling sandwich that's good to eat before you go to vote! Adapted from CD Kitchens and tweaked just a leetle bit!

Provided by Sharon123

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12



Bill Clinton's Tuna Salad Sandwich image

Steps:

  • 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!

Nutrition Facts : Calories 468.7, Fat 18.3, SaturatedFat 3.2, Cholesterol 130.2, Sodium 2881.7, Carbohydrate 38.2, Fiber 10.4, Sugar 8, Protein 40.1

1 teaspoon yellow mustard
1 (6 1/2 ounce) can tuna, drained
1 -2 tablespoon mayonnaise
1 hard-boiled egg, chopped
1/2 teaspoon salt
1 teaspoon onion, finely chopped
4 slices whole wheat bread
1 tablespoon celery, finely chopped
1 tomatoes, sliced thinly
1 teaspoon sweet pickle relish (or dill)
2 lettuce leaves
1 teaspoon Dijon mustard

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



Tuna Salad Sandwiches image

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.

2 (5-ounce) cans tuna in water
1/4 cup plus 2 tablespoons mayonnaise
1/2 cup finely chopped sour dill pickles (from 2 small)
1 large celery stalk, finely chopped
1 green onion, finely chopped
1/4 cup finely chopped fresh dill or 1 tablespoon dried dill
1/2 cup fresh parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon finely ground black pepper
4 ciabatta sandwich rolls, split and lightly toasted
Potato chips, for serving

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