During World War I, canned tuna became a popular source of protein among Allied soldiers and has grown in popularity in Western countries since then, especially in the form of tuna sandwiches. The tenderness and mild taste of tuna make it an ideal ingredient for salads and sandwiches, and, as tuna sandwiches have grown in popularity, a number of new and innovative variations have emerged from the classic tuna sandwich, including melted tuna, tuna sandwich, even the tuna sandwich. Take a look at the following recipes to find the variation you like best.
Total making time (Classic Tuna Stuffed Bread): 10-15 minutes
Ingredients
Classic Tuna Stuffed Bread
- For 4 people
- 2 6-ounce cans of tuna
- 1/2 cup celery
- 1/4 cup onions
- 1/2 cup mayonnaise, regular or light
- 1 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices of sandwich
Deli-style Tuna Stuffed Bread
- For 2 people
- 1 5-ounce can of tuna
- 3 tablespoons celery leaves, chopped
- 3 tablespoons yellow onion, chopped
- 2 tablespoons mayonnaise, regular or light
- 1 tablespoon of taste enhancer
- Salt and pepper as desired
- Sandwiches (or rolls or croissants, for variety)
- Lettuce, bean sprouts, cucumber slices, slightly sweet pepper, pickles, avocado slices, and/or tomato slices for garnish, as desired
- Mustard (if desired)
- 4 slices of sandwich
Egg and Tuna Salad Stuffed Bread
- For 2 people
- 1 6-ounce canned tuna
- 3 hard boiled eggs, peeled and chopped
- 1 cup celery leaves, chopped
- 1 tablespoon mayonnaise, regular or light
- Salt and pepper for seasoning
- 4 slices of sandwich
Open Tuna Stuffed Bread
- For 4 people
- 2 5-ounce canned tuna
- 2 tablespoons small red onion, chopped
- 2 tablespoons mayonnaise, regular or light
- 1 tablespoon lime juice
- 1 tablespoon parsley, chopped
- 1/8 teaspoon salt
- A little spicy sauce
- Pepper as seasoning
- 4 slices of sandwich
- 2 tomatoes, sliced
- 1/2 shred of cheddar cheese
- 8 slices of sandwich
Melted Tuna
- For 4 people
- 2 6-ounce canned tuna
- 1/4 cup mayonnaise, regular or light
- Juice of 1/2 lemon (if desired)
- 1/4 cup celery leaves, chopped
- 1 1/2 tablespoons yellow or red onion, chopped
- 1 tablespoon parsley, chopped
- 1/2 tablespoon basil, chopped (if desired)
- 1/2 tablespoon cilantro, chopped (if desired)
- 3/4 teaspoon vinegar, red wine
- A pinch of salt and pepper
- 4 slices of seedless rye bread or pita bread
- 8 slices of tomato
- 8 slices Swiss Cheese or 1/2 cup crumbled Feta cheese
- 8 slices of sandwich
Tuna Ship
- For 4
- 2 5-ounce canned tuna
- 1 tablespoon lime juice
- 1 cup tomatoes, chopped
- 1 cup celery leaves, chopped
- 1/4 cup scallions, chopped
- 1/4 sour cream
- Salt and pepper for seasoning
- 1 cup lettuce, shredded
- 4 pieces of cooked bacon (if desired)
- 1/4 cup cheddar cheese, shredded
- 4 slices of French sandwich or submarine sandwich
Tuna Stuffed Bread Without Mayonnaise
- For 4 people
- 2 5-ounce canned tuna
- 1/2 ripe avocado
- 1/4 cup plain Greek yogurt or 1 teaspoon mustard combined with 1 tablespoon sour cream
- 2 tablespoons red onion, chopped
- 1 tablespoon dill relish
- 1 celery stalk, chopped
- Salt and pepper for seasoning
- Juice of 1/2 lemon (if desired)
- A little pepper and cayenne pepper (if desired)
- 8 slices of sandwich
Step
Method 1 of 7: Classic Tuna Stuffed Bread
Step 1. Drain, drain and rinse the tuna until clean
How many times you drain, dry and rinse is up to you, but it is recommended to dry and rinse at least once.
- Use a special tool to open the can, but don't remove the can just yet.
- Hold the lid on the can you just opened, turn the can over and hold it to let all the liquid out.
- Pull and release the top of the can. Be careful not to cut your hand.
- Remove the tuna from the can and place it in a colander.
- Rinse the tuna thoroughly with water, then drain with clean hands or a paper towel.
Step 2. Combine the ingredients
Place the tuna in a medium-sized bowl. Add celery, onion, mayonnaise, lime juice, salt and pepper.
- Combine the ingredients.
- Make sure to mix and combine all the ingredients carefully so that all the elements are evenly distributed.
Step 3. Make the sandwich
Distribute the tuna ingredients evenly over the 4 slices of bread stacked on top of each other to make 4 sandwiches.
- You can choose to bake the bread first before adding the tuna mixture on top, so that the sandwich is warmer and crispier.
- You can also replace the bread with a roll version or a croissant for variety in taste and texture.
- Or, skip the bread altogether and spread the tuna mixture on top of the salad for a low-carb alternative.
Method 2 of 7: Deli Tuna Stuffed Bread
Step 1. Drain and rinse the tuna
It's up to you how many times you want to drain and rinse, but do it at least once.
- Use a can opener to open the can of tuna, leaving the top sticking together. Don't open and throw it all away.
- Hold the top, then turn the can over over the sink to remove all the liquid from the can.
- Pull it off the top cover of the can. Be careful not to scratch your hands.
- Remove the tuna from the can and place it in a colander.
- Rinse the whole tuna thoroughly with water, then drain with clean hands or paper towels.
Step 2. Mix the ingredients
Place the tuna in a medium bowl. Add celery leaves, onion, mayonnaise, also to taste.
- Combine the ingredients.
- Instead of using yellow onions, you can replace them with spring onions, if you want.
- For flavoring, you can substitute 1/4 cup of chopped dill pickles.
- Make sure to combine all the ingredients carefully so that they are evenly distributed.
Step 3. Mix the sprinkles
Place about half the tuna with two slices of bread, then sprinkle each with a topping of your choice, plus mustard, if desired.
At this point you can easily turn the sandwich into tuna BLT by adding 2-3 pieces of cooked bacon
Step 4. Mix your sandwich
After adding the ingredients to your liking, top each piece with another slice of bread.
- At this point you can also choose to toast the bread before spreading the tuna mixture on top for a warmer, crunchier taste.
- You can also replace the bread used with rolls or croissants to vary the taste and texture.
- Or skip the bread altogether and use the tuna mixture directly on top of the salad for a low-calorie alternative.
Method 3 of 7: Salad Sandwich, Egg and Tuna Sandwich
Step 1. Drain and rinse the tuna
It's up to you how many times you want to drain and rinse, but do it at least once.
- Use a can opener to open the can of tuna, but leave the top attached. Don't open and throw it all away.
- Hold the top, then flip the can over the sink to remove all the liquid from the can.
- Pull it off the top cover of the can. Be careful not to scratch your hands.
- Remove the tuna from the can and place it on a colander.
- Rinse the whole tuna thoroughly with water, then drain with clean hands or paper towels.
Step 2. Mix the ingredients
Place the tuna in a medium bowl, add and mix the tuna with the eggs, celery, and mayonnaise.
- Stir to combine.
- Make sure to combine all the ingredients carefully so that they are evenly distributed.
- Add salt and pepper for seasoning.
Step 3. Make your sandwich
Divide the mixture evenly between two loaves of bread, then top each with the remaining bread slices, to make a sandwich.
- For a crunchy and warm variation, toast the bread first before blending it into a sandwich.
- You can also replace the bread used with rolls or croissants to vary the taste and texture.
- Or skip the bread altogether and use the tuna mix directly on top of the salad for a low-calorie alternative.
Method 4 of 7: Tuna Stuffed Bread
Step 1. Heat the grill
Make sure to warm up the toaster for a few minutes before you bake the bread, otherwise the results will be disproportionate.
You can find the setting for “baking” at the end of the temperature control knob in most ovens or toasters
Step 2. Drain and rinse the tuna
It's up to you how many times you want to drain and rinse, but do it at least once
- Use a can opener to open the can of tuna, but leave the top sticking. Don't open and throw it all away.
- Hold the top, then turn the can over over the sink to remove all the liquid from the can.
- Pull off the top cover of the can. Be careful not to get your hands scratched.
- Remove the tuna from the can and place it in a colander.
- Rinse the whole tuna thoroughly with water, then drain with clean hands or paper towels.
Step 3. Mix the ingredients
Place tuna fish in a medium bowl, combine tuna, small onion, mayonnaise, lime juice, parsley, salt, chili sauce, and pepper.
- Stir to combine.
- Stir everything properly so that all the ingredients are evenly distributed.
Step 4. Mix your sandwich
Spread 1/4 of the tuna mixture, each onto 4 slices of bread. Top with cheese and tomatoes.
You can replace the bread with something else as a variation. Use rolls or croissants for a variety of flavors and textures
Step 5. Bake your sandwich
Place a slice of bread and tuna mixture on a baking sheet and place in the oven for 3 to 5 minutes, or until the cheese is melted.
Remove from oven, turn off the grill, serve your dish
Method 5 of 7: Melted Tuna
Step 1. Heat the grill
You'll need to warm up the toaster for a few minutes before adding the bread, otherwise it won't heat up evenly.
You can find the setting for “baking” at the end of the temperature control knob in most ovens or toasters
Step 2. Drain and rinse the tuna
It's up to you how many times you want to drain and rinse, but do it at least once.
- Use a can opener to open the can of tuna, but leave the top sticking. Don't open and throw it all away.
- Hold the top, then turn the can over over the sink to remove all the liquid from the can.
- Pull off the top cover of the can. Be careful not to scratch your hands.
- Remove the tuna from the can and place it in a colander.
- Rinse the whole tuna thoroughly with water, then drain with clean hands or paper towels.
Step 3. Mix the ingredients
Place the tuna in a medium bowl, combine the tuna, mayonnaise, lime juice (to taste), celery, shallot, parsley, basil (to taste), cilantro (to taste), and vinegar.
- Stir to combine.
- Add salt and pepper for seasoning.
- Make sure to mix and combine all the ingredients carefully so that they are mixed evenly.
Step 4. Prepare the bread
Place the bread on the toaster sheet. Bake in the oven for 1 minute or until the bread is perfectly toasted.
- Be careful not to burn the bread; don't bake too long.
- Remove from oven, but leave the toaster on.
Step 5. Mix your sandwich
Spread the tuna mixture over 4 slices of toast, or, if you're using pita, place the mixture in the inside of a pita bag.
- Place a slice of cheese or a layer of Feta on top of the tuna fish spread.
- Place a slice of tomato on top of the cheese slice, then place the second slice or layer of cheese on top of the tomato.
Step 6. Bake again
Place the prepared sandwich on the toaster and bake for another 3 to 5 minutes, or until the cheese is melted.
- Keep an eye on the sandwich in the oven to make sure it doesn't burn.
- Remove from oven, turn off the grill, serve.
Method 6 of 7: Ship Tuna
Step 1. Heat the grill
It is important to preheat the toaster for a few minutes before the bread is baked, otherwise the results will not be perfect.
You can find the setting for “baking” at the end of the temperature control knob in most ovens or toasters
Step 2. Drain and rinse the tuna
It's up to you how many times you want to drain and rinse, but do it at least once.
- Use a can opener to open the can of tuna, but leave the top sticking. Don't open and throw it all away.
- Hold the top, then flip the can over the sink to remove all the liquid from the can.
- Pull it off the top cover of the can. Be careful not to get your hands scratched.
- Remove the tuna from the can and place it on a colander.
- Rinse the whole tuna thoroughly with water, then drain with clean hands or paper towels.
Step 3. Mix the ingredients
Place the tuna in a medium bowl, combine the tuna, lime juice, tomatoes, celery, scallions, and sour cream.
- Stir to combine.
- Make sure to mix properly so that all the ingredients are evenly distributed.
- Add salt and pepper for seasoning.
Step 4. Prepare the bread
Take the top of each bread roll, so that the center is hollow so that it looks like a small ship.
Line up the bottom of the boats, with the shredded lettuce sheets
Step 5. Mix your sandwich
Fill each vessel with 1/4 of the tuna mix.
Top with tomatoes, bacon slices (to taste), and cheese
Step 6. Heat your sandwich
Place each roll on a baking plate.
- Bake for 3 to 5 minutes, or until the cheese is melted.
- Remove from oven, turn off the grill, serve.
Method 7 of 7: Tuna Stuffed Bread Without Mayo
Step 1. Drain and rinse the tuna
It's up to you how many times you want to drain and rinse, but do it at least once.
- Use a can opener to open the can of tuna, but leave the top attached. Don't open and throw it all away.
- Hold the top, then flip the can over the sink to remove all the liquid from the can.
- Pull it off the top cover of the can. Be careful not to scratch your hands.
- Remove the tuna from the can and place it on a colander.
- Rinse the whole tuna thoroughly with water, then drain with clean hands or paper towels.
Step 2. Mix the ingredients
In a medium bowl, mash the avocado with the Greek yogurt until smooth.
- Toss the tuna with shallots, seasonings, celery leaves, salt and pepper, lime (if you like), and cayenne pepper (if you like).
- Stir everything properly so that all the ingredients are mixed well.
Step 3. Make your sandwich
Distribute the tuna mixture evenly onto 4 slices of bread and top with another slice of bread to make 4 sandwiches.
- For a warm and crunchy variety, toast the bread first before spreading and combine with the tuna mixture.
- You can also replace the bread you use with rolls or croissants.
- Or skip the bread altogether and use the tuna mix directly on top of the salad for a low-calorie version.
Tips
- Upgrade your tuna by using a medium or premium grade albacore. The price is indeed more expensive, but worth it to improve the taste and texture.
- When purchasing tuna fish, look for durable varieties (such as the “fat but light” and the “perfect white” albacore) that have been certified by the Marine Stewardship Council (MSC).
- Rinse and drain your tuna several times. Many of us just open the can and use the lid to drain the water, but if you want it to taste better, do so and then rinse the tuna once or twice using a sieve, with clean hands or a paper towel to remove any excess water, each time. time.
- Store leftover tuna in the freezer after removing it from the can. Don't store it in the can––use a glass with a lid.
