Green Chilli Lemon Pepper Dijonnaise Tuna Sandwich Recipes

Steps:

• In a medium bowl, combine all ingredients except bread; mix well.
• Chill several hours.
• Line 2 slices of bread with lettuce.
• Top each with 1/2 tuna mixture.
• Top with the remaining bread.

Steps:

• Drain tuna very well and add to large bowl
• dice all of the above very small as indicated and add to tuna.
• I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
• add a few shakes of black pepper and salt (opt).
• Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
• Hope you enjoy & agree this is one of the best Tuna Sandwiches!

Steps:

• In a mixing bowl, combine tuna, mayo, chopped jalapenos, lemon juice, onion (optional) salt and pepper. Mix well.
• Toast bread if desired.
• Spread dijonnaise mustard on one side of the bread.
• Spread tuna mixture and layer tomato slices, cheddar cheese (optional), rocket leaves and season with more cracked pepper.
• Top with the other slice of bread, press down slightly with hands to compress sandwich and ingredients together.
• Serve.

Steps:

• DIRECTIONS:.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, rosemary, thyme, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Steps:

• In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

Steps:

• Throughly mix tuna, onion, mayo, dijon, and sriracha (it is KEY to use this brand of chili sauce) together.
• Salt and pepper to your liking.
• Toast bread.
• Spread tuna mix on toast, top with lettuce, and place the other piece of toast on top to create Kay's Especially Tasty Tuna Sandwich!

Steps:

• Wash chillies and remove stalks (Note: Use rubber gloves).
• Cut chillies in half lengthways.
• Wash and cut lemons into quarters.
• Crush garlic and finely chop ginger.
• Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
• In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
• (Note: only cook chilli in well ventilated area as fumes are strong).
• Add paste to hot oil, add salt and stir constantly.
• As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
• Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
• In cool weather this can be stored in a cupboard.

Steps:

• Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley, and shallot in a small bowl; mix well.
• Layer 2 slices of bread with 3 lettuce leaves each and top each with about 1/2 cup of tuna salad. Top with remaining bread slices and serve.

Steps:

• If using tuna steaks, prepare grill.
• Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme, 1/4 cup oil, and salt and pepper to taste.
• In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.

Steps:

• Combine first five ingredients adn spread on four slices bread. Assemble sandwiches.
• Spread butter on outer surfaces and grill until golden.