Best 3 Vegetable Tuna Sandwiches Recipes

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD

Steps:

• Drain the tuna and cut it into bite-size flakes.
• Chop the celery coarsely. There should be about two cups.
• Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
• Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
• If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
• Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
• In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
• In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
• Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.

TUNA, PICKLE, AND CHOPPED-VEGETABLE PITA SANDWICHES

Steps:

• Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
• Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
• Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.

TUNA STEAK AND VEGETABLE SANDWICHES

Steps:

• Preheat broiler. Combine 3/4 cup oil and next 3 ingredients in small bowl. Arrange eggplant slices, zucchini and bell pepper on broiler pan. Brush on both sides with oil mixture. Sprinkle with salt and pepper. Broil until brown, watching closely, about 2 minutes per side. Transfer to platter. Place bread on broiler pan. Brush top side with oil mixture and sprinkle with pepper. Broil until top side is brown. Transfer to work surface, browned side up.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Season tuna with salt and pepper. Add to skillet and sauté until just cooked through, about 30 seconds per side. Place tuna on half of bread slices. Sprinkle with chopped marjoram. Top with vegetables and arugula, then remaining bread slices, browned side down.