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A recipe for Tuna Salad Sandwiches - - Ingredients -

1. Combine the first 6 ingredients in a medium bowl. Spread 1/2 cup egg mixture over each of 5 bread slices. Top each with 1 lettuce leaf, 1 tomato slice, 1/4 cup alfalfa sprouts, and 1 bread slice.

Combine tuna, eggs, pickles, celery and onion juice, using enough mayonnaise to hold together as desired, and spread on bread. Top with another slice of bread. Beat the 2 eggs until light and add the cream. Into skillet, put 4 Tbsp. vegetable or canola oil, and after dipping the sandwiches carefully

Drain tuna and mix with celery, dill, parsley, chives, mayonnaise, yogurt, and mustard. Mix well. Cut the crusts off the wheat bread and make the sandwich. For a cute alternative, use cookie cutters to cut fun shapes.

Dietitian's tip: Fat-free mayonnaise adds sodium, so use unsalted canned tuna to keep the total amount of sodium down. For variety, add cucumber or tomato slices, 1 teaspoon raisins, 1 tablespoon chopped apples or 1/2 teaspoon chopped fresh chives to each sandwich.
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Tuna Salad Sandwiches