Fiesta Tuna Salad Sandwiches Recipe

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Fiesta Tuna Salad Sandwiches Recipe
Fiesta Tuna Salad Sandwiches Recipe photo by Taste of Home
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Fiesta Tuna Salad Sandwiches Recipe

Read Reviews
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Publisher Photo
“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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 cans (5 ounces each) white water-packed tuna, drained and flaked
  • 1 large red onion, chopped
  • 2 medium tomatoes, chopped
  • 2/3 cup reduced-fat mayonnaise
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon seafood seasoning
  • 1 teaspoon coarsely ground pepper
  • 2 loaves (14 ounces each) ciabatta bread, split
  • 3/4 pound sliced pepper Jack cheese
  • 12 lettuce leaves

Directions

In a large bowl, combine the first nine ingredients; spread over bread bottoms. Layer with cheese and lettuce. Replace bread tops. Cut each loaf into six slices. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Tuna Salad Sandwiches in Taste of Home August/September 2010, p28

Nutritional Facts

1 each: 451 calories, 18g fat (6g saturated fat), 64mg cholesterol, 920mg sodium, 46g carbohydrate (5g sugars, 3g fiber), 30g protein.

  • 6 cans (5 ounces each) white water-packed tuna, drained and flaked
  • 1 large red onion, chopped
  • 2 medium tomatoes, chopped
  • 2/3 cup reduced-fat mayonnaise
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon seafood seasoning
  • 1 teaspoon coarsely ground pepper
  • 2 loaves (14 ounces each) ciabatta bread, split
  • 3/4 pound sliced pepper Jack cheese
  • 12 lettuce leaves
  1. In a large bowl, combine the first nine ingredients; spread over bread bottoms. Layer with cheese and lettuce. Replace bread tops. Cut each loaf into six slices. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fiesta Tuna Salad Sandwiches in Taste of Home August/September 2010, p28

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Reviews forFiesta Tuna Salad Sandwiches

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MY REVIEW
dehall21401 User ID: 1067786 107754
Reviewed Oct. 9, 2012

"What a KEEPER! My husband said it's the best Tuna salad he ever ate!!"

MY REVIEW
T_of_Berry User ID: 6635041 190526
Reviewed Apr. 9, 2012

"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."

MY REVIEW
dehall21401 User ID: 1067786 175323
Reviewed Jul. 21, 2011

"What a KEEPER! My husband said it's the best tuna salad he ever ate!"

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