Weekend Tuna Saladspread Recipes
TUNA SALAD SANDWICHES
For many people, those days when you had a tuna salad sandwich for lunch are still some of the happiest childhood memories. Bring back those days with a simple lunch that satisfies your nostalgic cravings for a simple, homemade sandwich.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
- Spread tuna mixture on 4 bread slices. Top with remaining bread slices.
Nutrition Facts : Calories 410, Carbohydrate 29 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 870 mg, Sugar 4 g, TransFat 0 g
WEEKEND TUNA SALAD/SPREAD
Made this yesterday so that we could have an easy meal this Saturday evening. The salad/spread serves 6 as an appetizer. I make it for the two of us and we have it on bread as a late evening snack. It will keep for 2-3 days in the refridgerator.
Provided by Chef Dudo
Categories Spreads
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mash the boiled eggs with a fork.
- Add tuna and mash together.
- Add onions and capers and mix.
- Add mustard, salt, pepper, lemon juice and garlic.
- Add mayonnaise and mix.
- Refridgerate for at least two hours before serving.
- Don't use a food processor, you'll want a little bit of structure in the salad/spread.
Nutrition Facts : Calories 176.8, Fat 10, SaturatedFat 2.3, Cholesterol 150.2, Sodium 626.5, Carbohydrate 3.1, Fiber 0.5, Sugar 1.5, Protein 17.5
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