what do YOU put on a tuna sandwhich?

Question

I need some ideas because im about to make a tuna sandwhich!

Answer 1

Alfalfa sprout, avocado and tomato on a Croissant or for a Tuna Melt, Jack Cheese on grilled Rye

Answer 2

Usally I just make a Tuna melt, but sometimes;

Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli Recipe courtesy WheatFields Bakery Cafe
Show: The Best Of
Episode: Viewer's Choice

Albacore Tuna and Artichoke Salad:
2 cups drained canned tuna
2/3 cup chopped artichoke hearts
1/4 cup sliced roasted red peppers
2 teaspoon minced lemon zest
1 teaspoon dried oregano
1 tablespoon chopped parsley leaves
Salt and pepper
Fresh Herb and Garlic Aioli:
3 egg yolks, plus 1 whole egg*
2 tablespoons Dijon mustard
2 tablespoons roasted garlic
1 lemon, juiced
2 cups olive oil
1 cup canola oil
1 tablespoon minced fresh sage leaves
1 1/2 teaspoons minced thyme leaves
1 1/2 teaspoons minced rosemary leaves
Salt and pepper

Sandwich:
8 slices kalamata olive bread
1 small red onion, sliced
4 slices provolone


In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.

Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

I like to mix the tuna with hard boiled egg, sweet pickle relish, and mayo. Then I just slab it on some soft white or wheat bread.

Another way I like it is to mix it with green onion. Then I put it in a pita pocket and squeeze a bit of lemon juice over the tuna.

Answer 4

Tuna Melt or Add some Paul Newmans Ranch, tomato slices, onion rings and lettuce.

Answer 5

Well I put dill relish( not sweet), mayo, salt and pepper in my tuna. Then I toast some bread, put the tuna salad on there, and either pickles or cheese on top of that. If you use cheese and toast the bread you can get it to melt if you put it on the bread quick enough.

Answer 6

I mix my drained tuna with a generous spoonful of mayo or miracle whip, some finely chopped onion, and some chopped stuffed green olives.
The olives sound strange, but their saltiness gives the tuna an extra little kick--and I never eat it without them anymore!

Answer 7

I consume tuna because of the fact it would not have particularly some sugar in it. If i needed a sandwich with sugar sprinkled in it i could make one from chocolate layer cake considering that already is composed of loads of empty energy. Why sabotage a large tuna sandwich?

Answer 8

mayo, horseradish, dijon mustard, salt, pepper, garlic, dill weed, onions, jalapenos, diced pickles mix together and enjoy on toasted bread with lettuce and tomato, then I sprinkle parmasean cheese on top of the tuna. MMMMM

Answer 9

First I add to the drained tuna:
A few drops of lemon juice
About a teaspoon of worshershire sauce
A dash of crushed dried dill, garlic salt, black pepper, and paprika
Mayo to desired consistancy
diced dill pickle if desired.

Answer 10

Sliced onion,cheese,mayo,mustard,pickles,sliced tomatoes