Tuna, Cranberry, Pecan Salad Sandwich
This Tuna, Cranberry, Pecan Salad Sandwich prevents a hum-drum lunch or dinner with the addition of crunchy nuts and sweet, chewy dried fruit. Shake it up with your favorite add ins.
If you love tuna salad, serve this in a lettuce leaf for a light lunch or between your favorite bread slices for a delicious, yet substantial meal!
Tuna, Cranberry, Pecan Salad Sandwich
The hubby was in sunny Las Vegas for a meeting and I was home not having to cook our usual meat and potatoes type dinner. I can whip up desserts all day long, but it’s often drudgery to come up with meal ideas.
Grilled cheese, scrambled eggs and tuna salad are my go-to easy entrees for when I’m going solo. Adding dried cranberries for some sweetness and pecans for crunch make for an irresistible sandwich filling. And a squeeze of lemon juice added to the mayo is my secret weapon, if you love tuna salad, you must try this loaded Tuna, Cranberry, Pecan Salad Sandwich recipe.
Tips for Making a Tuna Salad Sandwich
There’s no reason not to tweak this Tuna, Cranberry, Pecan Salad Sandwich recipe to make it your very own.
- Not a fan of craisins? How about sliced seedless grapes instead?
- Nut allergy (or like my hubby “faux” nut allergy)? Leave them out, but add a bit of extra celery for some crunch.
- Are you a pickle fan? Diced sweet or dill would be terrific, and add some fresh dill if you like, too.
- Add a some lovely lettuce leaves and/or slices of fresh tomatoes to each sandwich.
- Bill would prefer his sandwich on sliced white bakery bread instead of a seedy roll, so pick out your favorite bread or rolls. I’m just thankful he will eat tuna. He begs for my tuna casserole every single Lenten season. I’d rather have this sandwich! If you’re not a tuna lover, this curried turkey salad sandwich is also fabulous. Hope you enjoy!!!
Tuna, Cranberry and Pecan Salad Sandwich
A simple, yet marvelous tuna salad with dried cranberries and pecans served on seedy buns makes for one terrific lunch.
Ingredients
- 2 5 or 6 ounce cans good quality tuna in oil or water, drained
- Juice of half a lemon
- 1/3 cup mayonnaise
- 1 shallot, minced
- 1/2-1 stalk of celery, diced
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pecans
- 4 hearty or seedy rolls, sliced
- Lettuce, tomatoes, optional
Instructions
- Mix tuna with mayonnaise and lemon juice. Stir in shallots, celery, cranberries and pecans. Tastes and add salt and pepper to taste.
- Serve on rolls with lettuce and tomatoes if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 656Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 46mgSodium: 1088mgCarbohydrates: 21gFiber: 3gSugar: 14gProtein: 64g
31 Comments on “Tuna, Cranberry, Pecan Salad Sandwich”
I purchqased a loaf of cranberry nut sourdough bread and put your tuna recipe on a couple of slices on it, Truly delicious. I grilled it in the oven with a couple pieces of laced swiss cheese. Oh so good!
I love sandwiches on bread like that! My husband thinks I’m nuts, but it sounds wonderful! Great idea.
What a perfect lunch, who would have thought of putting these flavours together? 😀
Cheers
Choc Chip Uru
This looks so good! I would love having this for lunch…I enjoy the crunchy, chewy thing!
Great idea adding cranberry and pecan…these sure give the tuna sandwich great flavors and textures…I must try this next time opening a can of tuna for lunch…thanks for the inspiration Liz!
Enjoy the rest of your week 🙂
Lizzy,
I love celery in tuna salad. I must not have eaten enough for dinner because I could devour that sandwich.
Annamaria
This looks perfect to me! I love that you added Cranberries and Pecans!
Delicious and healthy! What a great-looking lunch. And I love the texture on that bread, Liz!
That is one good looking tuna sandwich, Liz, and the bun looks awesome too. I love the mix of ingredients. I remember those days way back when, when Bill traveled and I cooked anything but meat and potato meals. Take care.