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“Sometimes I make a tuna melt out of this sandwich and serve warm. The tuna salad spread is also yummy as a dip.” —Kimberly Stewart, Omaha, Nebraska
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 slice equals 451 calories, 18 g fat (6 g saturated fat), 64 mg cholesterol, 920 mg sodium, 46 g carbohydrate, 3 g fiber, 30 g protein.
Originally published as Fiesta Tuna Salad Sandwiches in Taste of Home August/September 2010, p28
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 09, 2012 by dehall21401
What a KEEPER! My husband said it's the best Tuna Salad he ever ate!!
Reviewed on Apr. 09, 2012 by T_of_Berry
Not impressed. I made this for a potluck and had a heck of a time cutting it with out making a mess even with toothpicks to hold it together and then noticed that no one could eat the entire piece, most people had to remove one side of the bread in order to make it manageable. Additionally it didn't taste that fantastic and was the highest calorie item there. I'm glad I made it, but I won't make it again.
Reviewed on Jul. 21, 2011 by dehall21401
What a KEEPER! My husband said it's the best tuna salad he ever ate!
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