tuna sandwiches w/ dried cranberries & orange zest
(1 rating)
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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.
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(1 rating)
yield
serving(s)
prep time
5 Min
method
No-Cook or Other
Ingredients For tuna sandwiches w/ dried cranberries & orange zest
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1 cantuna in olive oil, not drained
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3 Tbspmayonnaise, or to desired creaminess
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2 Tbspdried cranberries, cut up into smaller pieces if desired
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1/2 tsporange zest, finely grated
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2-3 Tbspcelery and leaves, finely minced
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1 Tbspfresh herb of choice, finely minced (amount will vary depending on the herb)
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1/2 Tbspdijon mustard or creamy horseradish (start with a small amount then add more if you want)
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salt and pepper, to taste
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1-2 Tbspseeds or nuts (sunflower, almonds, flax, hazelnuts, pistachios, etc.)
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6 slicebread (we like "egg-y" bread such as texas toast, brioche or challah)
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lettuce such as mixed greens, baby spinach, arugula (optional)
How To Make tuna sandwiches w/ dried cranberries & orange zest
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1Stir 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.
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2If 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.
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