Best 4 Tinks Chicken Tuna Salad Sandwiches Recipes
Indulge in a culinary journey with Tink's Chicken Tuna Salad Sandwiches, a symphony of flavors that will tantalize your taste buds. This classic dish, elevated with a creative twist, combines the best of both worlds: the delicate flakiness of tuna and the tender succulence of chicken. Each bite is a delightful harmony of textures and flavors, complemented by a creamy and tangy dressing that brings it all together.
The article features two variations of this beloved sandwich: the classic Chicken Tuna Salad Sandwich and the Avocado Chicken Tuna Salad Sandwich. Both recipes offer a step-by-step guide, ensuring that even novice cooks can whip up this culinary delight with ease. The classic version blends tuna, chicken, celery, onion, mayonnaise, and a hint of Dijon mustard, while the avocado variation adds a creamy, velvety texture and a pop of vibrant color.
Whether you prefer the traditional or the avocado-infused version, Tink's Chicken Tuna Salad Sandwiches are a versatile dish that can be enjoyed for lunch, dinner, or even as a quick and satisfying snack. Pack them for a picnic, serve them at a potluck, or relish them in the comfort of your own home. The possibilities are endless, and the taste is always exceptional.
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
TUNA CRUNCH SANDWICHES
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Provided by J. Kenji López-Alt
Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course
Time 5m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
CLASSIC TUNA SALAD SANDWICH
Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Provided by The New York Times
Categories easy, lunch, quick, snack, weekday, sandwiches, main course
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.
TUNA SALAD SANDWICHES
Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Provided by Naz Deravian
Categories lunch, sandwiches, main course
Time 5m
Yield 4 to 6 sandwiches
Number Of Ingredients 13
Steps:
- Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
- Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the chicken and tuna are cooked thoroughly before adding them to the salad.
- Add some chopped celery or onion for extra crunch and flavor.
- If you don't have mayonnaise, you can substitute Greek yogurt or sour cream.
- Season the salad to taste with salt and pepper.
- For a lighter sandwich, use whole wheat bread or lettuce wraps instead of white bread.
- Serve the sandwiches immediately or store them in the refrigerator for later.
Conclusion:
Tinks' Chicken Tuna Salad Sandwiches are a delicious and easy-to-make lunch or dinner option. They're perfect for busy weeknights or for packing in lunches. With a few simple ingredients, you can create a flavorful and satisfying sandwich that the whole family will enjoy.These sandwiches are also a great way to use up leftover chicken and tuna. If you have some cooked chicken or tuna on hand, you can easily whip up a batch of chicken tuna salad and have a delicious sandwich in no time.
So next time you're looking for a quick and easy meal, give Tinks' Chicken Tuna Salad Sandwiches a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
