Tuna And Apple Salad Croissants Recipes

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APPLE TUNA SANDWICHES

My husband and his buddies love to pack this tasty lunch when they go on fishing trips. My tangy tuna sandwich recipe gets fun flavor from sweet pickle relish and lots of crunch from apples, celery and walnuts. Each satisfying sandwich is a complete meal in itself. -Ivy Eresmas, Dade City, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 10



Apple Tuna Sandwiches image

Steps:

  • In a large bowl, combine the first six ingredients; stir in tuna and apple. Spread 1/2 cup tuna mixture on three slices of bread. Top with lettuce and remaining bread.

Nutrition Facts :

1/3 cup fat-free mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish
1 teaspoon sugar
1 pouch (7.1 ounces) light water-packed tuna
1/2 cup chopped red apple
6 slices reduced-calorie bread, toasted
6 lettuce leaves

SOUTHERN APPLE TUNA SALAD

I grew up eating a similar tuna salad, I have since adjusted it to be a little healthier than before. The apples make it fresh and delicious! Serve on bread of your choice with lettuce. Yum!

Provided by eutopiaofapril

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8



Southern Apple Tuna Salad image

Steps:

  • Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 5.6 g, Cholesterol 20.2 mg, Fat 6.7 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 1 g, Sodium 121 mg, Sugar 4.1 g

2 (5 ounce) cans tuna, drained
1 tablespoon olive oil
1 tablespoon mayonnaise, or more if needed
1 small apple - peeled, cored, and chopped
¼ small onion, minced
1 tablespoon sweet pickle relish
½ teaspoon dill weed
salt and ground black pepper to taste

TUNA AND APPLE SALAD CROISSANTS

Don't knock it 'til you've tried it. This is one of my favorite sandwich salad spreads.

Provided by Traci Coleman @TraciB70

Categories     Tuna Salads

Number Of Ingredients 6



Tuna and Apple Salad Croissants image

Steps:

  • Combine tuna, apple, cashews, mayo and salt & pepper. Slice croissants in half lengthwise and fill with tuna salad.
  • It is key to use fresh croissants.

2 can(s) tuna in spring water
1 - apple, peeled (i like gala, but use whatever you prefer) and diced
1/2 cup(s) cashews, roughly chopped
1/2 - 3/4 cup(s) mayo or miracle whip (whichever you prefer)
- salt and pepper to taste
6-8 - fresh croissants

TUNA-SALAD SANDWICH, JULIA CHILD STYLE

This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.

Provided by Dorie Greenspan

Categories     dinner, lunch, sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 14



Tuna-Salad Sandwich, Julia Child Style image

Steps:

  • Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
  • When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

1 (5-ounce) can tuna packed in oil, drained
3 to 4 tablespoons mayonnaise, preferably Hellmann's, plus more for spreading
3 tablespoons finely chopped celery
2 to 3 tablespoons finely chopped onion, preferably Vidalia
3 to 4 cornichons, finely chopped
1 tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped
Fresh lemon juice
Salt
Freshly ground pepper, preferably white
1 to 2 tablespoons minced fresh chives or parsley (optional)
2 toasted English muffins (preferably Bays) or 4 untoasted white bread slices
4 soft lettuce leaves, such as Boston
4 tomato slices
4 thin slices onion (optional)

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