Tuna Sandwiches W/ Dried Cranberries & Orange Zest Recipe

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Tuna Sandwiches w/ Dried Cranberries & Orange Zest



I make variations of this recipe depending on the occasion and what I have on hand. Sometimes I add onion (shallot, scallions, red) and sometimes not. The base recipe however always contains dried cranberries, mayo and the orange zest. Sometimes I add a little bit of fresh herbs (parsley, sage, basil or rosemary). After Thanksgiving I switch to turkey to use up those leftovers. Leftover roasted chicken will work equally as well.

pinch tips: How to Cream Butter & Sugar



Yield about 3 sandwiches


5 Min


No-Cook or Other


1 can(s)
tuna in olive oil, not drained
3 Tbsp
mayonnaise, or to desired creaminess
2 Tbsp
dried cranberries, cut up into smaller pieces if desired
1/2 tsp
orange zest, finely grated
2-3 Tbsp
celery and leaves, finely minced
1 Tbsp
fresh herb of choice, finely minced (amount will vary depending on the herb)
1/2 Tbsp
dijon mustard or creamy horseradish (start with a small amount then add more if you want)
salt and pepper, to taste
1-2 Tbsp
seeds or nuts (sunflower, almonds, flax, hazelnuts, pistachios, etc.)
6 slice
bread (we like "egg-y" bread such as texas toast, brioche or challah)
lettuce such as mixed greens, baby spinach, arugula (optional)

Directions Step-By-Step

Stir the tuna mixture together in a prep bowl. *Do not* add the nuts/seeds to the mixture until just before serving. Chill until ready to eat.
If desired, toast the bread. Add the lettuce if you opted for it. Divide and spread the tuna mixture onto the bread. Cut in half or quarters and serve.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy