Easy dinner recipes: Three tempting tuna salad sandwich ideas

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

March 18, 2014 12:33 PM PT

Love a good tuna sandwich? Reader Frima Telerant had a recent request for our Culinary SOS column:

“We were returning from a New Year’s trip to Sedona and were delayed four hours at Phoenix Sky Harbor Airport. The saving grace was the best tuna sandwich I’ve ever eaten. Hard to imagine something so simple was so outstanding. The sandwich was from La Grande Orange cafe at the airport. The tuna had large chunks of fish, golden raisins and what I think was sweet pickle relish. The sandwich had fresh-sliced tomatoes and cucumbers and lettuce, and it was on toasted nine-grain (or was it 12?) bread. The combination was delicious. Do you think they would share the recipe?”

La Grande Orange’s tuna salad sandwich: Fresh tuna salad is topped with fresh cucumber and tomato slices and crisp apple in this simple sandwich, served between two slices of toasted whole-grain bread. Best of all? The entire thing comes together in only 15 minutes.

Italian tuna and shiso sandwich: In this recipe, chunks of Italian tuna are tossed with mayonnaise for richness, tart capers, a little lemon juice and salt and pepper for a bright salad that comes together in minutes. To finish the sandwich, spoon the salad between two slices of toasted English muffin, a little red onion, tomato, lettuce and fresh shiso leaves. It’s another sandwich with great flavor that takes only minutes to prepare.

Tuna and cucumber with citrus mayonnaise: For this take on tuna salad, chunks of tuna are tossed with cucumber, celery and onion along with a mayonnaise flavored with citrus zest, green onion, parsley and salt. Serve the salad on its own, with fresh grapefruit and pita, or combine the salad with the pita for a quick sandwich and a perfect meal if you’re on the go.

RECIPES: Delicious, quick and easy

In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpuf
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
You can find all three recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

MORE RECIPES: 99 more easy dinner ideas in about an hour or less

LA GRANDE ORANGE’S TUNA SALAD SANDWICH
Total time:
15 minutes | Serves 2

TUNA SALAD

2 tablespoons golden raisins

2 tablespoons chopped celery

2 tablespoons sweet pickle relish

3 tablespoons mayonnaise

2 tablespoons chopped chives

Pinch ground black pepper

1 (6-ounce) can tuna (water-packed), drained

In a medium bowl, combine the raisins, celery, relish, mayonnaise, chives and pepper. Gently fold in the tuna. This makes about 1 1/4 cups salad; cover and refrigerate until ready to use.

TUNA SALAD SANDWICH

Tuna salad

4 slices toasted whole-grain bread

A few thin slices cucumber

A few thin slices apple

A few thin slices tomato

Small handful mixed green lettuce

Divide the tuna salad into two portions, spooning each onto a slice of toasted bread. Top the salad with a little cucumber, apple, tomato and lettuce, then top each sandwich with a second slice of toasted bread. Serve immediately.

Each serving: Calories 437; Protein 25 grams; Carbohydrates 38 grams; Fiber 5 grams; Fat 21 grams; Saturated fat 3 grams; Cholesterol 42 mg; Sugar 15 grams; Sodium 716 mg.

ITALIAN TUNA AND SHISO SANDWICH

Total time: 15 minutes | Serves 4

Note: Recipe by Fred Seidman. Italian tuna can be found at Italian markets and select supermarkets.

1 (7-ounce) jar Italian tuna, drained

1/4 cup good-quality mayonnaise, plus 4 teaspoons, divided
1 teaspoon capers in salt

Squeeze of fresh lemon juice, about 1 teaspoon

Freshly ground black pepper

4 English muffins, split and toasted

1/4 cup shiso leaves, cut into thin strips

4 thin slices red onion

4 small romaine leaves

8 “Sweet 100” tomatoes sliced crosswise or 4 thin slices regular-size tomato

1. In a medium bowl, use a fork to break up the tuna into small pieces. Stir in one-fourth cup mayonnaise. Rinse the capers in a strainer under cold running water several times to remove excess salt; drain and pat dry on paper towels. Chop the capers if they’re large; otherwise, leave them whole. Stir them into the tuna salad, along with the lemon juice and freshly ground black pepper to taste.

2. Spread 1 teaspoon mayonnaise over the top half of each muffin. Spread one-fourth of the tuna salad on the bottom half of each muffin, and top each mound of salad with 1 tablespoon of the shiso leaves.

3. Rinse the onion slices in a colander under cold running water twice, then drain and pat the slices with paper towels. Divide the onion, romaine and tomato slices evenly among the four sandwiches, on top of the shiso and tuna salad. Top each sandwich with a second muffin half. Cut in half and serve immediately.

Each serving: 348 calories; 15 grams protein; 29 grams carbohydrates; 2 grams fiber; 19 grams fat; 2 grams saturated fat; 17 mg. cholesterol; 519 mg. sodium.

TUNA AND CUCUMBER WITH CITRUS MAYONNAISE

Total time: 20 minutes plus 1 hour chilling | Serves 4

1 (12-ounce) can tuna packed in water, well-drained

1/2 cup minced celery

1 cup chopped peeled cucumber

2 tablespoons minced white onion

3/4 cup nonfat mayonnaise

1 1/2 teaspoons grated lemon zest

1 1/2 teaspoons grated orange zest

2 tablespoons sliced green onion

2 tablespoons chopped parsley

1/2 teaspoon salt

Red leaf lettuce

12 pink grapefruit sections

2 whole-wheat pitas

1. In a medium bowl, break up the tuna with a fork and stir in the celery, cucumber and white onion.

2. In a separate small bowl, stir together the mayonnaise, lemon and orange zest, green onion, parsley and salt. Fold the mayonnaise into the tuna until it is evenly mixed. Chill until ready to serve, at least 1 hour.

3. Just before serving, divide the tuna mixture evenly among 4 chilled plates lined with a lettuce leaf. Garnish each with 3 grapefruit slices and a pita half.

Each serving: 284 calories; 1,140 mg sodium; 15 mg cholesterol; 2 grams fat; 41 grams carbohydrates; 30 grams protein; 0.92 gram fiber.

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