I've searched several different Tuna Sandwich Recipes on the internet. I was wondering if anyone could point me to a very good recipe, that creates a very good Tuna Sandwich for personal experience (the best Tuna Sandwich). I have a lot of tuna leftover and I just want to finish it off. By the ways, I am planning on using Wonder Plus Bread.
You're kidding right? I think you may have misunderstood the purpose of this forum. Go to marthastewartliving.com if you want recipes.
has nothing to do,so ye enjoy Tuna sandwich Contributed By: dakotabear DENISE AUSTIN FIT FOR LIFE Ingredients 2 ounces Waterpacked tuna\ 2 tablespoons Finely chopped celery, carrot, green pepper, pickle 1 tablespoon Low-fat plain yogurt 1 tablespoon Low-fat mayo 1/2 teaspoon Dijon mustard Black pepper 2 slices Light whole wheat bread tomato slices Lettuce Preparation Mix 2 ounces waterpacked tuna; 2 tablespoons finely chopped celery, carrot, green pepper, or pickle; 1 tablespoon low-fat plain yogurt; 1 tablespoon low-fat mayo; 1/2 teaspoon Dijon mustard and black pepper. Spread on 2 slices whole wheat bread with tomato slices and lettuce. Tuna Sandwich on Rye From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! This grilled tuna sandwich is made with rye bread, celery, onion, and mayonnaise. INGREDIENTS: * 1 can (7 ounces) tuna, drained and flaked * 1/2 cup finely chopped onion * 1 rib celery, finely chopped * 1/4 cup chopped green pepper * mayonnaise * salt and pepper, to taste * 8 slices rye bread * soft butter PREPARATION: Mix tuna, onion, celery, and green pepper with enough mayonnaise to moisten and hold ingredients together. Stir in salt and pepper to taste. Spread tuna mixture on 4 slices of the rye bread. Top with remaining bread and spread tops with butter. Grill in a hot skillet, buttered side down. While grilling, spread top slices (unbuttered side) of bread with butter. When bottoms are browned, turn and grill the other side. Serve with lettuce leaves and tomato and pickle slices. Tuna Sandwich serves 4. Hot Tuna and Egg Salad Rolls From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Hot tuna sandwiches are baked. INGREDIENTS: * 1 can (7 ounces) tuna, drained and flaked * 4 pimiento-stuffed olives, sliced * 4 ounces Cheddar cheese, shredded or cut in small cubes * 4 hard cooked eggs, chopped * 1/3 cup mayonnaise * 3 tablespoons sweet pickle relish * 2 tablespoons finely chopped onion * 1/4 teaspoon salt * 8 hot dog rolls PREPARATION: In a medium bowl, combine flaked tuna, sliced olives, cheese, egg, mayonnaise, pickle relish, onion, and salt; mix well. Spoon tuna mixture into hot dog rolls; wrap each roll in foil. Place foil wrapped sandwiches in a preheated 400° oven. Bake for 10 minutes; serve hot in the foil. Hot tuna sandwiches serve 8. Tuna Tetrazzini From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Tuna and spaghetti are combined with Parmesan cheese and sauce, then baked. INGREDIENTS: * 1 can (4 ounces) sliced mushrooms * water * 1 cup evaporated milk, undiluted * 1/4 cup butter or margarine * 2 tablespoons all-purpose flour * 1/2 teaspoon salt * 1/8 teaspoon pepper * 1 can (7 ounces) tuna, drained and flaked * 1 1/2 cups thin spaghetti (about 4 ounces), cooked * 1/4 cup grated Parmesan cheese * 1 cup soft bread cubes PREPARATION: Drain mushroom liquid into a measuring cup; add water to make 1 cup liquid. Add to the milk. Melt 2 tablespoons of butter or margarine in a large saucepan; blend in flour, salt and pepper. Stir over low heat until smooth; gradually stir in milk mixture and continue stirring and cooking over low heat until thickened. Add tuna, mushrooms and spaghetti; transfer to a 1 1/2-quart casserole; sprinkle with Parmesan cheese. Melt remaining 2 tablespoons of butter or margarine; toss with bread cubes. Arrange bread cubes over top of casserole. Bake casserole, uncovered, at 350° for about 25 to 30 minutes. Serves 4. Tuna A La King Recipe From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Serve this creamy tuna a la king over toast points or biscuits, or use this as a topping for baked potatoes. INGREDIENTS: * 1 can white tuna in water, drained * 3 tablespoons margarine * 1 cup chopped celery * 1/2 cup chopped onion * 3/4 teaspoon salt and dash pepper * 2 tablespoons all-purpose flour * 1 cup milk * 1 egg, beaten * 1 cup peas (drained), canned or frozen * 1 tablespoon Worcestershire sauce * 2 teaspoons lemon juice * 1/8 teaspoon thyme * 1 can cream of mushroom soup * 3 tablespoons water chestnuts, chopped * toast points, or chow mein noodles PREPARATION: Saute celery and onion in margarine until tender. Blend in flour, salt and pepper. Mix milk, beaten egg and soup and add to first mixture. Cook over low heat until sauce is thick and smooth. Add Worcestershire sauce, lemon juice and thyme. Last add peas and tuna. Heat and serve over warm chow main noodles or toast points. If frozen peas are used, cook until tender and drain before adding. Serves 6. Edit: Infringing recipe for a Tuna Salad Sandwich removed due to a DMCA complaint (Yeah. Seriously.) -JK
Try googling for the recipe for Paradise Bakery's Albacore Tuna Sandwich. Theirs is by far the best I've ver had. Having said that, this topic is way different than we deal with here
and a drink to go with ye tuna sandwich Day Old Bathwater Serving Size: 30 Dirty Buddies. Ingredients: * 12 ounce Can frozen lemonade * 12 ounce Can frozen pink lemonade * 12 ounce Can frozen limeade * 1/2 gallon Rainbow sherbert * Chocolate Syrup * Dinner mints Directions: About 45 minutes before serving time, set cans of lemonade, limeade and the container of sherbert out to thaw. After 15 minutes, scoop out half of the sherbert's containers contents and place it into the mixing bowl. Pour chocolate syrup over sherbert and blend until muddy brown. Place the remaining sherbert back in freezer. Prepare lemonade and limeade according to the package directions and pour intothe punch bowl. Carefully float spoonfuls of the brown blended sherbert on top of the lemonade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups. Float a handful of green, yellow and white after dinner mints (bars of soap) on top of your bathwater punch. or Mucous Membrane Milkshake Serving Size: 4 Mucous Mutants. Ingredients: * 2 c Buttermilk * 2 scoops Vanilla ice cream * 1/2 c Pineapple juice * 4 tb Brown sugar * 2 c Milk Directions: With an adults help, measure all of the ingredients, except the milk, into a blender. Then blend on medium speed until smooth and creamy. Add more ice cream if you like your mucus extra thick. Fill tall glasses with the mixture and refrigerate. Heat the milk in a small pan over medium heat until it begins to boil. Remove from the heat and let it cool until a film develops on its surface. Using a wooden spoon, carefully scoop off the film and place some on top of each milkshake. If you need more mucus, just reheat the remaining milk and repeat this step. Blend chunks of pineapple into your milkshake (for phlegm balls) or red cherries (for blood clots)!
or have my drink i like Irish Shillelagh Serving Size : 1 Preparation Time :0:00 Categories : Irish Liquor Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lemon -- juice of 1 teaspoon powdered sugar 1 1/2 ounces Irish whiskey 1/2 ounce Old Mr. Boston sloe gin 1/2 ounce Old Mr. Boston imported rum 2 slices peach raspberries -- garnish strawberries -- garnish cherry -- garnish Shake well with cracked ice and strain into 5 ounce punch glass. Decorate with fresh raspberries, strawberries and a cherry.
Still the completely wrong place.. a better place for recipes and food is.. http://juliadream.forumup.com/index.php?mforum=juliadream A shameless plug, but who else runs a food and drink site??
janrocks we is just having fun... Filipino Recipies by flip218 a mod here at afterdawm he posted on my site.. All of these recipies are 1) Add ingredients into pot and boil/cook/or simmer till tender .. real easy Sweet & Sour Pork or Chicken 2-3 lbs. Pork or Chicken (cook half way) add 1-2 cups water 1 cup brown sugar (test for desired sweetness) (If too sweet add more water) Boil water & sugar -> then add pork or chicken add 1 can pineapple chucks 1 Tsp Vinegar Cook till tender (if too much water add starch) All of these recipies are 1) Add ingredients into pot and boil/cook/or simmer till tender .. real easy Bakarita 2 lbs. stewing meat 6 oz. Tomato paste 1 small red pepper 2 Tsp. sugar 1 garlic clove little bit of oil red potatoes (how ever much you want) I like baby reds Soysauce (enough to get all meat lightly) 1 Tsp. Vinegar salt & pepper 1 bottle of banana sauce (Very Important. You will have to go to an Asia store to buy. 1 bottle, because you have to put enough in to cover everything ... and don't get the spicy one) Add all ingredients and cook till meat is tender. All of these recipies are 1) Add ingredients into pot and boil/cook/or simmer till tender .. real easy Adobo 1 cup of cut up chicken oil and garlic Stir fry for 2-3 minutes add lightly salt and pepper 1 Tsp. vinegar Cover & steam for 10 minutes
Salmon Steaks with Lemon-Dill Dressing The delicious combination of salmon and dill is typical of Scandinavian cooking. Ingredients 1-1/2 cups water 1/4 cup lemon juice 1 medium onion, sliced 10 whole black peppercorns 3 sprigs parsley 2 bay leaves 6 fresh or frozen salmon steaks, cut 1 to 1-1/4 inches thick (about 2 pounds) 3/4 cup mayonnaise or salad dressing 3 tablespoons buttermilk 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed 1 tablespoon snipped fresh chives 1/2 teaspoon finely shredded lemon peel 2 teaspoons lemon juice Fresh dill (optional) Lemon wedges (optional) Directions 1. In a 12-inch skillet combine water, lemon juice, onion, peppercorns, parsley, bay leaves, and 1/2 teaspoon salt. Bring to boiling; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork. 2. Remove salmon from skillet; discard poaching liquid. Cover; refrigerate salmon 2 to 4 hours or until chilled. 3. For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, dill, chives, lemon peel, and lemon juice. Cover and chill 1 to 4 hours. Serve salmon steaks topped with dressing. If desired, garnish salmon with dill and lemon wedges. Makes 6 servings.
for those that like the big mac juice Mcdonald's Big Mac Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Miracle whip 1/2 Cup Relish 1/3 Cup Kraft creamy french dressing Orange Kind--Not Red Kind 1 Tablespoon Sugar 1/4 Teaspoon Black pepper 1 Teaspoon Dry minced onion Stir together and chill. Mcdonald's Hot Mustard Sauce For Nuggets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Dijon mustard 2 Tablespoons French's prepared mustard 2 Tablespoons Heinz 57 sauce 1/4 Cup Mayonnaise 1/4 Cup Sour cream Mix all, cover and refrigerate to use within 30 days Mcdonald's Sweet And Sour Sauce For Nuggets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Apricot Preserves 3 Tablespoons Heinz 57 Sauce 3 Tablespoons Italian Dressing 3 Tablespoons Soy Sauce Makes about 2 cups. Refrigerate up to 2 weeks.
just mix tuna with mayo and put it one bread. if you want to get crazy hardboil an egg and put that into the mix too. salt and pepper. and some cheese, and a little bread
You just earnt yourself "Lame-@ss joke of the day award", grats! @Ireland: Some of those recipes look pretty darn good ;-)
LOL !! If I recall, I think that is the actual title of an album from a rock group called Hot Tuna; way back in the 70's... Now I'm showin' my age for sure, lol..
Haha, no wonder then! Don't worry, that's just be my young, sarcastic sense of humor showing through there ;-)
