|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 6g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French toasted tuna sandwiches offer a unique twist and a different way to enjoy a tuna sandwich. These tuna sandwiches are battered and fried in a style similar to the famous ham and cheese "Monte Cristo" sandwich. The tuna salad filling is a classic combination of tuna, mayonnaise, and chopped celery. A small amount of lemon juice and basic seasonings flavor the mixture. Feel free to add some finely chopped onion, scallion, or bell pepper to the mixture if you like. Or replace the lemon juice with finely chopped sweet pickles or relish.
The sandwiches are assembled and then dipped in the egg and milk batter and fried on a griddle or in a skillet. These French toasted tuna sandwiches are a nice change of pace.
Enjoy these sandwiches on their own, or alongside a bowl of hearty tomato soup or whatever soup you desire, with a tossed salad, or homemade potato chips. They are a perfect lunch or light weekday evening meal.
1 (6-ounce) can tuna, flaked
1/3 cup finely chopped celery
1/4 cup mayonnaise
2 teaspoons lemon juice
1/8 teaspoon salt
1 dash freshly ground black pepper
8 slices bread
2 large eggs
1/2 teaspoon salt
1/2 cup milk
3 to 4 tablespoons unsalted butter
Gather the ingredients.
In a bowl, combine the tuna, celery, mayonnaise, lemon juice, 1/8 teaspoon salt, and a dash of pepper. Mix with a fork until well blended.
Spread the tuna salad mixture on 4 slices of the bread. Cover with remaining 4 slices of bread then cut each sandwich in half diagonally.
In a bowl, whisk eggs with 1/2 teaspoon salt and 1/2 cup milk.
Carefully dip the sandwich halves in the egg mixture.
Heat the butter in a skillet over medium heat.
Fry the sandwich halves in hot butter until nicely browned on both sides.
- Add a slice of American cheese to each sandwich before slicing and dipping
- Add 2 tablespoons of finely chopped red onion to the tuna salad mixture
- Add 1 to 2 teaspoons of chopped dill pickle to the tuna mixture
How to Store and Reheat
- Any leftover sandwiches can be placed in an airtight container and stored in the refrigerator for three to four days. It is best to store this type of sandwich within an hour after it's prepared.
- Reheat on a baking sheet in a warm oven, or in a pan on the stove.