Spicy Tuna Fish Sandwich Recipes

Steps:

• Mix tuna, diced tomato, jalapeno with liquid, broccoli, pesto, garlic, chives, and cayenne pepper in a bowl. Season to taste with salt and pepper. Mix well and top with seasoned croutons.
• Assemble sandwiches by layering lettuce leaves, sliced tomato, and tuna mixture between sliced bread.

Steps:

• 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.

Steps:

• Drain tuna and put in bowl.
• Add rest of ingredients & mix well.
• Do a taste test and adjust amount of ingredients.
• Serve on warm toasted bread.

Steps:

• For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.)
• Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece.
• For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna.
• To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens.
• For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
• Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour.
• Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight.
• Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.

Steps:

• Mix dressing and Sriracha sauce in medium bowl until blended.
• Add tuna, onions and relish; mix lightly.
• Fill buns with lettuce, cucumbers and tuna mixture.

Steps:

• Heat broiler, with rack in top position. In a medium bowl, mix together tuna, salsa, and mayonnaise; season with salt and pepper. Cut baguette in half lengthwise and place, cut side up, on a rimmed baking sheet. Top with tuna mixture and pepper Jack cheese, and broil until cheese melts and begins to turn golden, 5 minutes. To serve, cut into pieces and sprinkle with parsley.

Steps:

• Drain tuna very well and add to large bowl
• dice all of the above very small as indicated and add to tuna.
• I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
• add a few shakes of black pepper and salt (opt).
• Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
• Hope you enjoy & agree this is one of the best Tuna Sandwiches!