Crunchy Tuna Sandwiches Recipe

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Charlotte Baillargeon of Hinsdale, Massachusetts puts a unique twist on tuna salad sandwiches by seasoning the creamy mixture with ginger and soy sauce. A can of sliced water chestnuts provides the tasty crunch.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 2 servings


  • 1 can (8 ounces) sliced water chestnuts, drained and chopped
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/3 cup mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon ground ginger
  • 2 sandwich rolls, split
  • Lettuce leaves

Nutritional Facts

1 each: 634 calories, 35g fat (6g saturated fat), 39mg cholesterol, 1292mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 30g protein


  1. In a bowl, combine the first seven ingredients. Cover and refrigerator for 1 hour. Just before serving, spoon onto rolls and top with a lettuce leaf. Yield: 2 servings.
Originally published as Crunchy Tuna Sandwiches in Quick Cooking July/August 1999, p46

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Reviewed Jan. 3, 2010

"The soy sauce overpowers the tuna."

Reviewed Jun. 3, 2008

"Is the fat content correct in this recipe? It seems really high!"

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