TUNA AND OLIVE SALAD SANDWICH
Steps:
- Make tuna salad:
- 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.
LINDA'S TUNA AND OLIVE SANDWICH (SANDWICHES) OR FINGER ROLLS
This is one of my all time FAVORITE sandwiches. I hope you enjoy it as much as I do. Onions and olives go together well with the mayo in this recipe... YUMMO! The Finger Roll recipe is GREAT around the holidays and for baby and bridal showers, graduations, weddings, parties, and family get togethers. Just omit the lettuce if making the Finger Rolls. Each can of tuna will make 3-4 finger rolls, depending on how full you make them, and how big the rolls are. You can double or triple this recipe, according to how many Finger Rolls you need. Try some of my other delicious sandwiches: Recipe #234542 Recipe #218337 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 10m
Yield 2-3 sandwiches OR 3-4 finger rolls
Number Of Ingredients 6
Steps:
- Flake the tuna between your fingers, and add mayonnaise. Mix well.
- Add olive and onion. Mix well.
- I put extra mayonnaise on the bread if making a sandwich.
- Put lettuce on bread.
- Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
- Serve with dill pickles and chips-- Can't be beat!
TUNA AND OLIVE SALAD SANDWICH
Unusual combo that tastes like something out of a gourmet sandwich cafe. I could not stop eating this...sooo wonderful. Originally from an old episode of Cooking Live.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
MEDITERRANEAN-STYLE TUNA AND OLIVE SANDWICH
A sandwich that is served at the small cafes in the Mediterranean --- although they serve it mixed with olive oil I have listed mayonnaise I think you will enjoy it better that way, also many cafes use fresh cooked tuna, I have listed canned you may of coarse use the fresh ---the bread slices may be lightly toasted in a skillet if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl place chopped roasted red peppers, Kalamata olives, onion and celery; toss to combine; add in the tuna and gently toss leaving the tuna in small chunks.
- In a small bowl whisk together the mayo with 2 tablespoons lemon juice and minced garlic; add to the tuna mixture and toss gently to combine then season with salt and pepper (at this point you may cover and refrigerate for upt to 24 hours).
- Using a serrated knife slice the baguette into 4 even pieces, then slice each piece in half.
- Brush the sides of the bread with olive oil then sprinkle lightly with salt and pepper (you may lightly toast the sliced part of the bread in a skillet if desired).
- Place lettuce leaves onto each bottom half of bread slice, then pile/divide the tuna mixture over the lettuce, if desired lay tomato slices over the tuna.
- Top each with a slice of bread.
Nutrition Facts : Calories 665.7, Fat 28.1, SaturatedFat 4.5, Cholesterol 20.4, Sodium 1455.7, Carbohydrate 66.7, Fiber 4.2, Sugar 2.2, Protein 35.4
ITALIAN-STYLE TUNA SALAD
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!
Provided by BR Cook
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g
KITTENCAL'S EGG OR TUNA AND OLIVE SALAD SANDWICHES
This is so good you won't be able to keep your spoon out of the bowl for a taste! ---it's great in a sandwich stuffed in a pita or scooped on a large lettuce leaf, I have served this many times for a luncheon get together and everyone loves it! --- the amounts listed are usually what I use for 8 eggs but the exact measurements do not really matter just use whatever you wish for the amount of eggs you make, I purchase the pimento-stuffed olives for this and I say the more you use the better! after slicing the olives make certain to hand-squeeze out as much of the moisture as possible --- plan ahead slightly the mixture needs to chill for a few hours before using.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 3 sandwiches
Number Of Ingredients 10
Steps:
- Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
- Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
- Cover and refrigerate for 2 or more hours to blend the flavors.
- Divide the mixture to make sandwiches.
- Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.
Nutrition Facts : Calories 401.4, Fat 24, SaturatedFat 5.9, Cholesterol 504.1, Sodium 522.8, Carbohydrate 25.6, Fiber 1.2, Sugar 4.8, Protein 19.8
TUNA CRUNCH SANDWICHES
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Provided by J. Kenji López-Alt
Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course
Time 5m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
GOURMET TUNA SALAD
The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.
Provided by Patricia Jones
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 32.4 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 6.3 g, Sodium 908 mg, Sugar 1 g
TUNA SALAD ON OLIVE BREAD WITH ARUGULA
Categories Sandwich Fish Leafy Green No-Cook Picnic Lunch Mayonnaise Tuna Summer Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves. Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula. Cut sandwiches in half; wrap each tightly in plastic wrap. (Can be made 1 day ahead. Refrigerate.)
MARTHA'S FAVORITE TUNA SALAD SANDWICH
This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
- On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.
TUNA AND OLIVE TAPENADE TEA SANDWICH
These trim little sandwiches are an elegant picnic food. Pack them snugly into a box lined with a tea towel spritzed with water so they won't dry out.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 4
Steps:
- Combine the tuna and mayonnaise in a medium bowl. Spread tuna mixture on 4 slices of bread. Spread tapenade on remaining 4 slices of bread; place over slices with tuna mixture, tapenade side down. Trim crusts; cut sandwiches in half.
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