Tuna Green Olive And Egg Salad Sandwiches Recipes

TUNA AND OLIVE SALAD SANDWICH

Categories Sandwich Fish Leafy Green Olive Onion Pepper No-Cook Picnic Mayonnaise Tuna Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Tuna and Olive Salad Sandwich image

Steps:

Make tuna salad:
Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches:
Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

Ingredients

For tuna salad
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-oz) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce

KITTENCAL'S EGG OR TUNA AND OLIVE SALAD SANDWICHES

This is so good you won't be able to keep your spoon out of the bowl for a taste! ---it's great in a sandwich stuffed in a pita or scooped on a large lettuce leaf, I have served this many times for a luncheon get together and everyone loves it! --- the amounts listed are usually what I use for 8 eggs but the exact measurements do not really matter just use whatever you wish for the amount of eggs you make, I purchase the pimento-stuffed olives for this and I say the more you use the better! after slicing the olives make certain to hand-squeeze out as much of the moisture as possible --- plan ahead slightly the mixture needs to chill for a few hours before using.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 10m

Yield 3 sandwiches

Number Of Ingredients 10

Kittencal's Egg or Tuna and Olive Salad Sandwiches image

Steps:

Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
Cover and refrigerate for 2 or more hours to blend the flavors.
Divide the mixture to make sandwiches.
Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.

Nutrition Facts : Calories 401.4, Fat 24, SaturatedFat 5.9, Cholesterol 504.1, Sodium 522.8, Carbohydrate 25.6, Fiber 1.2, Sugar 4.8, Protein 19.8

Ingredients

8 hard-boiled eggs (peeled and rinsed over cold water then patted dry using a paper towel OR two 7-ounce cans of tuna, d)
2 green onions, chopped small, to taste
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
1/3 cup pimento stuffed green olive (halved and hand squeezed to remove all moisture)
1/3 cup mayonnaise (or to taste)
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional and to taste) or 1 pinch Tabasco sauce (optional and to taste)
4 -6 slices fresh bread (or use pitas)
lettuce (optional)
sliced tomatoes (optional)

TUNA EGG SANDWICH

This is just an old-fashioned tuna egg sandwich that is simple and quick to make! My grandparents make these and tell me that this is the 'correct' way to make a hearty sandwich!

Provided by LISALC98

Categories Seafood Fish Tuna

Time 15m

Yield 2

Number Of Ingredients 6

Tuna Egg Sandwich image

Steps:

In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.

Nutrition Facts : Calories 389 calories, Carbohydrate 26.4 g, Cholesterol 339.5 mg, Fat 16 g, Fiber 4.7 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 558.9 mg, Sugar 5.1 g

Ingredients

1 (5 ounce) can tuna, drained
3 hard-cooked eggs, peeled and chopped
1 cup chopped celery
1 tablespoon mayonnaise
salt and pepper to taste
4 slices whole wheat bread

TUNA EGG SALAD MELTS

Provided by Valerie Bertinelli

Categories main-dish

Time 40m

Yield 4 sandwiches

Number Of Ingredients 13

Tuna Egg Salad Melts image

Steps:

Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

Ingredients

Two 5-ounce cans albacore tuna, drained well
4 hard-boiled eggs, chopped
1 celery stalk, chopped (about 1/3 cup)
1/3 cup chopped dill pickles
1/4 cup chopped pickled jalapeños
3 scallions, trimmed and roughly chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 slices sourdough bread
2 vine tomatoes, sliced
4 slices pepper jack cheese

FLAVORFUL TUNA SALAD WITH GREEN OLIVES

I am all about flavor melding and this recipe is one of my favorites. there are several variations so feel free to experiment to find your favorite!

Provided by RubyImage

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Flavorful Tuna Salad With Green Olives image

Steps:

Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.

Nutrition Facts : Calories 153.8, Fat 6.6, SaturatedFat 1.3, Cholesterol 38.1, Sodium 420.2, Carbohydrate 2.3, Fiber 1, Sugar 0.8, Protein 20.6

Ingredients

12 ounces albacore tuna (or yellow fin)
1/2 cup olive oil mayonnaise or 1/2 cup Greek yogurt
1/8 cup ranch dressing
2 celery ribs, finely diced
1/4 cup pimento-stuffed green olives, finely chopped
2 spring onions, finely chopped (bulb and green)
2 teaspoons paprika
salt
pepper
garlic powder (sparingly)

TUNA SALAD WITH HARD-BOILED EGGS

After trying a lot of complicated tuna salad recipes and not liking any of them, I finally created my own. Just the basics. Serve on bread, tortillas, or lettuce.

Provided by DELANIA

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Tuna Salad with Hard-Boiled Eggs image

Steps:

Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 3.4 g, Cholesterol 140.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 31.9 g, SaturatedFat 1.2 g, Sodium 175.4 mg, Sugar 2.1 g

Ingredients

2 (12 ounce) cans tuna, drained
½ cup light creamy salad dressing (such as Miracle Whip Light®)
3 hard-boiled eggs, chopped
1 stalk celery, diced
2 tablespoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 dash Worcestershire sauce

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

Egg Salad Sandwiches With Green Olive, Celery and Parsley image

Steps:

Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

Ingredients

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

TUNA AND OLIVE SALAD SANDWICH

Unusual combo that tastes like something out of a gourmet sandwich cafe. I could not stop eating this...sooo wonderful. Originally from an old episode of Cooking Live.

Provided by HeatherFeather

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Tuna and Olive Salad Sandwich image

Steps:

Whisk together mayonnaise and lemon juice in a large bowl.
Add remaining salad ingredients and stir together gently.
Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally.
Brush cut sides with oil and season with salt and pepper.
Make sandwiches with baguette, lettuce, and tuna salad.

Ingredients

1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6 ounce) cans light tuna in olive oil, drained
1/2 cup roasted red pepper, drained, chopped
10 kalamata olives or 10 other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onions
1 loaf French baguette (or 4 hoagie rolls)
2 tablespoons extra virgin olive oil
green leaf lettuce, to taste
salt, to taste
pepper, to taste

ITALIAN-STYLE TUNA SANDWICH

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna-the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

Provided by David Tanis

Categories dinner, lunch, quick, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

Italian-Style Tuna Sandwich image

Steps:

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 725 milligrams, Sugar 2 grams

Ingredients

1 cup Italian parsley leaves, washed and dried
1/2 cup extra-virgin olive oil, plus more as needed
2 garlic cloves, minced
1/4 cup roughly chopped green olives, such as Castelvetrano
3 or 4 anchovy fillets, chopped
1 tablespoon chopped capers
Zest of 1 lemon
Pinch of crushed red pepper
Salt and pepper
1 baguette or 4 ciabatta rolls
Handful of lettuce leaves, arugula or watercress
8 ounces best quality oil packed tuna, drained, in large chunks
4 hard-boiled eggs
Salt and pepper
1 serrano chile, thinly sliced, optional

TUNA-EGG SALAD SANDWICHES

Make and share this Tuna-Egg Salad Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 15m

Yield 5 serving(s)

Number Of Ingredients 11

Tuna-Egg Salad Sandwiches image

Steps:

In a bowl, mix together the first 7 ingredients.
Spread mixture evenly over 5 bread slices.
Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
Top sandwiches with remaining bread slices; slice diagonally and serve.

Nutrition Facts : Calories 290.5, Fat 10.2, SaturatedFat 2.4, Cholesterol 166.1, Sodium 566.6, Carbohydrate 30.9, Fiber 1.8, Sugar 4.7, Protein 18

Ingredients

4 eggs, hard-boiled and chopped
1 (6 ounce) can chunk tuna in water, drained
2 tablespoons minced red onions
3 tablespoons mayonnaise or 3 tablespoons Miracle Whip
2 tablespoons honey mustard
salt, to taste
pepper, to taste
10 slices bread
5 leaves lettuce
5 slices tomatoes
1 1/4 cups alfalfa sprouts

TUNA MELT WITH EGG

I got this recipe when I was working at a restaurant, when I was a teenager, that is no longer in business. I like the tuna salad in it because it is a little different then most. And this sandwich is just a little different then most. I serve this with small relish tray of olives, pickles or cucumbers, green onions, pickled beets, pickled okra, and sliced tomatoes. Plus a salad of some sort, like a corn salad or pasta salad.

Provided by rlt11_NMC

Categories Seafood Fish Tuna

Time 30m

Yield 6

Number Of Ingredients 11

Tuna Melt with Egg image

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
Combine tuna, mayonnaise, celery, green onions, carrots, hard-boiled eggs, olives, and mustard in a bowl; mix until well combined.
Brush melted butter on one side of each bread slice. Top an unbuttered side with a slice of cheese, some tuna salad, another slice of cheese, and another slice of bread, buttered side facing up. Repeat with remaining ingredients. Transfer sandwiches to the prepared baking sheet.
Broil in the preheated oven until bread is toasted and cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 778.4 calories, Carbohydrate 34.3 g, Cholesterol 169.7 mg, Fat 56.2 g, Fiber 1.7 g, Protein 34.6 g, SaturatedFat 20.3 g, Sodium 839.6 mg, Sugar 3 g

Ingredients

2 (5 ounce) cans water-packed tuna, drained
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped green onions
¼ cup finely chopped carrots
2 hard-boiled eggs, chopped
8 large ripe olives, sliced
2 teaspoons Dijon mustard (such as Grey Poupon®)
¼ cup butter, melted
12 slices sourdough bread, or more to taste
12 slices Swiss cheese

TUNA SALAD SANDWICH

I gave Mom's original recipe a boost by adding onion and green pepper to these delightfully different tuna sandwiches. With hard-cooked eggs and cheese, the filling tastes fresh, not fishy, and the rolls stay nice and crispy. -Nancy Selig, Lunenburg, Nova Scotia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Tuna Salad Sandwich image

Steps:

In a bowl, combine eggs and tuna. Add the cheese, green pepper, onion, garlic, salt and pepper; mix well. Stir in the Miracle Whip., Spoon about 1/2 cup onto each roll; wrap individually in heavy-duty foil. Bake at 400° for 15 minutes or until heated through.

Nutrition Facts : Calories 507 calories, Fat 33g fat (8g saturated fat), Cholesterol 190mg cholesterol, Sodium 834mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

Ingredients

6 hard-boiled large eggs, chopped
2 cans (6 ounces each) tuna, drained and flaked
1 cup shredded sharp cheddar cheese
1/2 cup chopped green pepper
1/2 cup chopped onion
3/4 teaspoon garlic salt
3/4 teaspoon pepper
1 cup Miracle Whip
8 kaiser rolls, split

TUNA WITH CAPERS, OLIVES AND LEMON

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Tuna With Capers, Olives and Lemon image

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

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