Tuna Rolls Sandwiches Recipes

Steps:

• Cut off the bottom quarter of each nori sheet; reserve for another use.
• Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
• Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
• Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
• Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

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!

Steps:

• In a medium bowl, combine the first seven ingredients. Spread about 1/3 cup on bottoms of buns; replace tops. Wrap in foil. Bake at 400° for 10 minutes or until cheese is melted.

Steps:

• Heat a charcoal grill with hot coals. Brush the grill with oil.
• Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.
• (If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)
• For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.

Steps:

• Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
• In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
• Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
• Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

Steps:

• Preheat oven to 350°F.
• Combine the tuna, dressing, eggs, salt and pepper.
• Spread the mixture evenly between hamburger rolls.
• Top each with a slice of cheese.
• Wrap each sandwich in foil and bake for 15 minutes or until heated through, cheese is melted, and bun is toasted.

Steps:

• One at a time, dip rice paper wrappers into water to soften (this takes just a few seconds).
• Place in a single layer on damp tea towel and fold wrappers in half.
• Place lettuce on wrapper, with top of lettuce extending slightly over folded edge of wrapper.
• Spread about 1 teaspoons hoisin sauce over lettuce.
• Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers and drizzle a bit of peanut dipping sauce over top of each.
• Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat package. Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.)
• Serve with Peanut Dipping Sauce.

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.

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.