Best 3 Vegetable Tuna Sandwiches Recipes

**Tuna Sandwiches with a Vegetable Twist: A Symphony of Flavors and Textures**

Tuna sandwiches, a classic lunchtime staple, get a vibrant makeover with the addition of crisp, refreshing, and nutritious veggies. This article offers a delightful collection of tuna sandwich fillings, each bursting with unique flavors and textures to tantalize your taste buds. From the crunch of celery and red onions to the sweetness of roasted red peppers and sun-dried tomatoes, these fillings elevate the classic tuna sandwich to new heights of culinary enjoyment. With options like the Mediterranean Tuna Salad Sandwich, bursting with feta, olives, and a zesty lemony vinaigrette, and the Avocado-Tuna Delight, combining creamy avocado, tangy capers, and a hint of dill, there's a perfect tuna sandwich waiting for every palate. Get ready to redefine your lunchtime experience with these irresistible creations!

Check out the recipes below so you can choose the best recipe for yourself!

PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD

Pita Bread Sandwiches With Tuna And Vegetable Salad image

Provided by Craig Claiborne And Pierre Franey

Categories easy, lunch, quick, salads and dressings

Time 20m

Yield Six to 12 servings

Number Of Ingredients 14

Ingredients

2 small cans of tuna
6 ribs celery, about 1/4 pound
1 onion, preferably red, about 1/2 pound
2 sweet green peppers, about 1/2 pound
1 cucumber, about 1/2 pound
2 or 3 red, ripe tomatoes, cored, about 3/4 pound
1 cup finely chopped parsley
12 anchovy fillets, finely chopped
2 teaspoons finely minced garlic
3 tablespoons red-wine vinegar
1 egg yolk
Freshly ground pepper to taste
1/2 cup olive oil
6 rounds pita bread

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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA, PICKLE, AND CHOPPED-VEGETABLE PITA SANDWICHES

Tuna, Pickle, and Chopped-Vegetable Pita Sandwiches image

Categories Sandwich Fruit Vegetable No-Cook Picnic Low Fat Quick & Easy Yogurt Lunch Mayonnaise Apple Tuna Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 6-ounce can tuna in water, drained
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper, chopped
1/2 cup chopped sweet onion (such as Vidalia)
1/2 cup chopped peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 pita breads, halved, pockets opened

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

Tuna Steak and Vegetable Sandwiches image

Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp biscotti round things out nicely.

Categories Sandwich Vegetable Broil Quick & Easy Lunch Tuna Eggplant Arugula Bell Pepper Zucchini Summer Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 11

Ingredients

3/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons chopped fresh marjoram or 2 teaspoons dried
2 garlic cloves, minced
3 Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices
2 zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
1 yellow bell pepper, cut into 1/3-inch-wide strips
8 1/2-inch-thick slices country bread or sourdough bread
1 1-pound tuna steak, cut crosswise into 1/4-inch-thick slices
Chopped fresh marjoram or pinch of dried
Arugula

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.

Tips:

Use high-quality tuna: Opt for tuna that is sustainably caught and packed in water or olive oil. Avoid tuna packed in vegetable oil, as it contains unhealthy fats.
Choose the right bread: For a classic tuna sandwich, use a hearty bread like whole wheat or sourdough. For a lighter option, try using a multigrain or sprouted grain bread.
Add your favorite vegetables: The possibilities are endless when it comes to adding vegetables to your tuna sandwich. Some popular choices include celery, onion, cucumber, bell pepper, and avocado.
Use a creamy sauce: A creamy sauce can help to bind the ingredients together and make your sandwich more flavorful. Some popular choices include mayonnaise, Greek yogurt, or hummus.
Season to taste: Be sure to season your tuna salad with salt, pepper, and any other desired spices or herbs.

Conclusion:

Vegetable tuna sandwiches are a delicious and healthy lunch option that can be easily customized to your liking. With a few simple ingredients and a little creativity, you can create a sandwich that is both satisfying and nutritious.