During World War I, canned tuna was a major source of protein for Allied soldiers and has since become an increasingly popular food in the Western world, especially in sandwich form. The tender meats with a delicate flavor of this fish are ideal for salads and sandwiches. As its popularity increased, new recipes were developed, such as the boat sandwich, toast with tuna and cheese, bruschetta and so on. Read on to learn new variations of the classic tuna sandwich and find your favorite.
Ingrediants
Classic Sandwich
- Servings: 4
- 2 cans of tuna of 180 g
- 50 g of celery
- 30 g of onion
- 120 ml of normal or light mayonnaise
- 1 teaspoon of lemon juice
- A pinch of salt
- A pinch of pepper
- Slices of loaf bread
Special Sandwich
- Servings: 2
- 1 can of tuna of 150 g
- 40 g of chopped celery
- 40 g of sliced yellow onion
- 30 ml of normal or light mayonnaise
- 15 g of salsa verde
- Salt and Pepper To Taste.
- Lettuce, Brussels sprouts, sliced cucumber, sweet peppers, pickles, sliced avocado and / or sliced tomato to garnish according to taste
- Mustard (optional)
- 4 slices of bread (plain, sliced or even a croissant)
Sandwich with Eggs and Tuna
- Servings: 2
- 1 can of tuna 180 g
- 3 hard boiled eggs, peeled and cut into small pieces
- 100 g of chopped celery
- 15 ml of normal or light mayonnaise
- Salt and Pepper To Taste.
- 4 slices of loaf bread
"Open" Sandwich
- Servings: 4
- 2 cans of tuna of 150 g
- 30 g of chopped shallots
- 30 ml of normal or light mayonnaise
- 15 ml of lemon juice
- 15 g of chopped parsley
- A pinch of salt
- A pinch of hot sauce
- Pepper as needed.
- 8 slices of loaf bread
- 2 sliced tomatoes
- 60 g of grated cheddar type cheese
Tuna Toast
- Servings: 4
- 2 cans of tuna of 180 g
- 60 ml of normal or light mayonnaise
- The juice of half a lemon (optional)
- 25 g of chopped celery
- 20 g of chopped yellow or red onion
- 15 g of chopped parsley
- 7 g chopped basil (optional)
- 7 g chopped cilantro (optional)
- 4 ml of red wine vinegar
- A pinch of salt and pepper
- 4 slices of seedless rye bread as an alternative to Arabic bread
- 8 slices of tomato
- 8 slices of Swiss cheese or 70g of crumbled feta
- 8 slices of loaf bread
Sandwich to Barchetta
- Servings: 4
- 2 cans of tuna of 150 g
- 15 ml of lemon juice
- 80 g of chopped tomato
- 100 g of chopped celery
- 40 g chopped green onion
- 60 ml of sour cream
- Salt and Pepper To Taste.
- 80 g of torn lettuce
- 4 strips of cooked bacon (optional)
- 30 g of grated cheddar type cheese
- 4 ciabatta type sandwiches
Sandwich Without Mayonnaise
- Servings: 4
- 2 cans of tuna of 150 g
- Half a ripe avocado
- 60ml plain Greek yogurt or 5ml mustard mixed with 15ml sour cream
- 30 g of chopped onion
- 15 g of green dill sauce
- 1 stalk of chopped celery
- Salt and Pepper To Taste.
- Juice of half a lemon (optional)
- A pinch of cayenne pepper (optional)
- 8 slices of loaf bread
Steps
Method 1 of 7: Classic Sandwich
Step 1. Drain and rinse the tuna
How many times to wash it is up to you, but do it at least once.
- Open the can with a can opener but do not remove the lid completely.
- Keep the lid in place and turn the can upside down to drain the liquid into the sink.
- Remove the lid being careful not to cut yourself.
- Transfer the tuna to a colander or sieve.
- Rinse it with water and press it to remove excess liquid. You can use your hands or some kitchen paper.
Step 2. Mix the ingredients
Put the rinsed tuna in a medium-sized bowl and add the celery, onion, mayonnaise, lemon juice, salt and pepper.
- Mix the ingredients to even out the mixture.
- Make sure the ingredients are well distributed and homogeneous.
Step 3. Make the sandwiches
Spread the tuna mixture over the 4 slices of bread and then close the sandwiches with the remaining 4.
- If you wish, you can toast the carré bread before stuffing it, for a warm and crunchy version.
- You can replace the loaf with plain bread or a croissant for a different flavor and texture.
- You can also avoid bread altogether and add the mixture to a salad for a low-carb meal.
Method 2 of 7: Special Sandwich
Step 1. Drain and rinse the tuna
How many times to wash it is up to you, but do it at least once.
- Open the can with a can opener but do not remove the lid completely.
- Keep the lid in place and turn the can upside down to drain the liquid into the sink.
- Remove the lid being careful not to cut yourself.
- Transfer the tuna to a colander or sieve.
- Rinse it with water and press it to remove excess liquid. You can use your hands or some kitchen paper.
Step 2. Mix the ingredients
In a medium bowl combine the tuna with celery, onion, mayonnaise and green sauce.
- Stir carefully to even out the mixture.
- Instead of the yellow onion you can use the green one in equal quantities.
- You can replace the green sauce with 30 g of dill pickles.
- Make sure the ingredients are well combined and distributed.
Step 3. Prepare the gaskets
Spread half of the tuna mixture on two slices of bread, add the other optional ingredients of your choice and some mustard if you like.
You can turn this sandwich into a slightly more caloric delight by adding 2-3 slices of cooked bacon
Step 4. Make the sandwiches
After filling each slice with the ingredients you like best, close the sandwiches with the remaining slices.
- You can also decide to toast the bread before stuffing it if you want a warmer, crispier version.
- You can replace the loaf with plain bread or a croissant to change flavor and texture.
- You can also avoid bread and use tuna to enrich a salad and prepare a dish with low carbohydrates.
Method 3 of 7: Egg and Tuna Sandwich
Step 1. Drain and rinse the tuna
How many times to wash it is up to you, but do it at least once.
- Open the can with a can opener but do not remove the lid completely.
- Keep the lid in place and turn the can upside down to drain the liquid into the sink.
- Remove the lid being careful not to cut yourself.
- Transfer the tuna to a colander or sieve.
- Rinse it with water and press it to remove excess liquid. You can use your hands or some kitchen paper.
Step 2. Combine the ingredients
In a medium bowl, mix the tuna with the eggs, celery and mayonnaise.
- Stir to even out the mixture.
- All ingredients must be well combined.
- Season with salt and pepper.
Step 3. Make the sandwiches
Divide the mixture into equal parts on the two slices of bread and then close the sandwiches with the remaining two.
- If you prefer a warm, crunchy dish, lightly toast the bread before stuffing it.
- You can replace the loaf with plain bread or a croissant to change flavor and texture.
- You can also avoid bread and use tuna to enrich a salad and make a low-carb dish.
Method 4 of 7: "Open" Sandwich
Step 1. Preheat the grill
It is very important that it has been hot for several minutes before toasting the bread, otherwise you will get an unevenly cooked sandwich.
You can find the "grill" setting at the end of the oven thermostat knob
Step 2. Drain and rinse the tuna
How many times to wash it is up to you, but do it at least once.
- Open the can with a can opener but do not remove the lid completely.
- Keep the lid in place and turn the can upside down to drain the liquid into the sink.
- Remove the lid being careful not to cut yourself.
- Transfer the tuna to a colander or sieve.
- Rinse it with water and press it to remove excess liquid. You can use your hands or some kitchen paper.
Step 3. Combine the ingredients together
In a medium-sized bowl, combine the tuna with the shallot, mayonnaise, lemon juice, parsley, salt, hot sauce, and pepper.
- Stir to even out the mixture.
- All ingredients must be well combined.
Step 4. Make the sandwiches
Spread ¼ of the tuna mixture on each of the 4 slices of bread. Garnish with tomato and cheese.
You can replace the loaf with any type of bread you like, even a croissant
Step 5. Cook the sandwiches
Place the slices of bread with the tuna on a baking sheet and cook them under the grill for 3-5 minutes or until the cheese has melted.
Remove the pan from the oven, turn off the grill and serve the sandwiches
Method 5 of 7: Tuna Toast
Step 1. Preheat the grill
It is very important that it has been hot for several minutes before toasting the bread, otherwise you will get an unevenly cooked sandwich.
You can find the "grill" setting at the end of the oven thermostat knob
Step 2. Drain and rinse the tuna
How many times to wash it is up to you, but do it at least once.
- Open the can with a can opener but do not remove the lid completely.
- Keep the lid in place and turn the can upside down to drain the liquid into the sink.
- Remove the lid being careful not to cut yourself.
- Transfer the tuna to a colander or sieve.
- Rinse it with water and press it to remove excess liquid. You can use your hands or some kitchen paper.
Step 3. Combine the ingredients
In a medium-sized bowl, put the tuna, mayonnaise, lemon juice (if you have decided to use it), celery, onion, parsley, basil and coriander (if you like them) and vinegar.
- Stir to mix the ingredients.
- Season with salt and pepper.
- Make sure the mixture is uniform and homogeneous.
Step 4. Prepare the bread
Place the slices on a baking sheet and grill them for a minute or until toasted.
- Be careful not to burn the bread, do not leave it in the oven for too long.
- Remove the pan from the oven but do not turn off the grill.
Step 5. Make the sandwiches
Spread the tuna mixture on the 4 slices of bread or, if you have decided to use Arabic bread, stuff each pita.
- Place the cheese slices or a layer of feta cheese on top of the tuna mixture.
- Add the tomato slices and then a second layer of cheese.
Step 6. Return the pan under the grill
Once the sandwiches are made, cook them for another 3-5 minutes or until the cheese is melted.
- Watch the process carefully to prevent the sandwiches from burning.
- Remove the pan from the oven, turn off the grill and serve the sandwiches.
Method 6 of 7: Panino a Barchetta
Step 1. Preheat the grill
It is very important that it has been hot for several minutes before toasting the bread, otherwise you will get an unevenly cooked sandwich.
You can find the "grill" setting at the end of the oven thermostat knob
Step 2. Drain and rinse the tuna
How many times to wash it is up to you, but do it at least once.
- Open the can with a can opener but do not remove the lid completely.
- Keep the lid in place and turn the can upside down to drain the liquid into the sink.
- Remove the lid being careful not to cut yourself.
- Transfer the tuna to a colander or sieve.
- Rinse it with water and press it to remove excess liquid. You can use your hands or some kitchen paper.
Step 3. Combine the ingredients
In a medium-sized bowl, mix the tuna with the lemon juice, tomato, celery, green onion, and sour cream.
- Stir to combine the ingredients.
- Make sure the mixture is uniform and homogeneous.
- Season with salt and pepper.
Step 4. Prepare the bread
Remove the crumb from each half bun leaving a hollow. In this way the sandwiches will look like boats.
Line the bottom of the "boats" with lettuce
Step 5. Make the sandwiches
Fill each half with about ¼ of the tuna mixture.
Garnish with tomato, bacon (if you have decided to use it) and cheese
Step 6. Heat the sandwiches
Place each boat on the baking sheet.
- Broil for 3-5 minutes or until the cheese is melted.
- Remove the boats from the oven, turn off the grill and serve them.
Method 7 of 7: Sandwich Without Mayonnaise
Step 1. Drain and rinse the tuna
You can rinse it off as many times as you want, but do it at least once.
- Open the can with a can opener but do not remove the lid completely.
- Keep the lid in place and turn the can upside down to drain the liquid into the sink.
- Remove the lid being careful not to cut yourself.
- Transfer the tuna to a colander or sieve.
- Rinse it with water and press it to remove excess liquid. You can use your hands or some kitchen paper.
Step 2. Combine the ingredients
In a medium-sized bowl, mash the avocado with the Greek yogurt until the mixture is smooth.
- Mix the tuna with the onion, celery, sauce, salt and pepper. If you have decided to use lemon and cayenne pepper, now is the time to incorporate them.
- Stir to even out the mixture.
Step 3. Make the sandwiches
Spread the tuna mixture on the 4 slices of bread and close them with the other 4 to make the sandwich.
- If you prefer a warm and crunchy dish, toast the bread before stuffing it with the tuna mixture.
- You can replace the loaf with a croissant or common bread.
- If you wish, you can skip the bread and combine the mixture with a nice salad for a low-carb dish.
Advice
- Enhance your tuna dishes by buying the medium or high quality albacore variety. It costs more but tastes better, both in flavor and texture.
- When shopping for tuna, look for varieties whose fishing is sustainable (such as albacore tuna). Do some research online, the sites of associations like Greenpeace or consumer advocacy often carry a list of brands that sell tuna sustainably caught.
- Rinse and drain the tuna several times. Most of us open the can and use the lid to drain the storage water, but if you want to improve the flavor of the fish, rinse it a couple of times in a colander using your clean hand or some paper towels. crush it and remove most of the liquid.
- Place the leftover tuna in the refrigerator. Do not leave them in the original box, transfer them to a glass container with a lid.
