If you want to spice up your tuna sandwich, serve it with cold and creamy salads or fried potatoes and onions on the side.
Here we have five side dishes that goes with tuna sandwich:
- Coleslaw
- Potato Wedges
- Fried Bloomin Onion
- Creamy Green Salad
- Mozzarella Pasta Salad
1. Coleslaw
Preparation Time: 10 minutes
Ingredients: 2 cups of shredded white cabbage, 2 carrots, 2 cups of shredded purple cabbage, 4 tbsp mayonnaise, 4 tbsp sour cream, 1 tbsp white vinegar, ½ bunch of dill (optional)
Tip: You can use yogurt or more mayonnaise instead of sour cream
No sandwich is complete without a side of coleslaw, and a tuna sandwich is no exception. The creaminess of the mayo makes the coleslaw an excellent fit.
First, shred the vegetables. Slice the cabbage in half to remove the core so you can chop faster. Cut carrots lengthwise into thin strips. You can speed up this process by using a vegetable peeler or mandoline. Put all of your shredded vegetables into a bowl.
In another bowl, combine vinegar, sour cream, and mayonnaise to ensure they’re blended. Pour the mixture over the shredded vegetables and mix well. You can serve immediately but allowing the vegetables to marinate in the sauce for 15 minutes in the refrigerator will make it taste better.
If you don’t want the hassle of preparing the cabbage and carrots, you can buy a pre-shredded coleslaw mix.
2. Potato Wedges
Preparation Time: 45 minutes
Ingredients: 6-7 large potatoes, 2-3 cloves of garlic (minced), 1 tsp paprika, 1 tsp onion powder, 2 tsp salt and pepper, ½ cup olive oil and 1 cup of parmesan cheese, chopped parsley or fresh rosemary for garnish
Tip: You can use an air fryer for a low-calorie option
Chips may be quite continental, but wedges are a person’s best friend! So step up your tuna sandwich game with these wedges! They are crispy and delicious.
Start by preheating your oven to 400°F (200°C). While your oven is heating up, cut your potatoes in half, and slice those halves lengthwise. Cut each slice once more, and you’ll have eight wedges from one potato. Put them in a large bowl.
In a small bowl, combine olive oil, spices, and minced garlic and stir to make a sauce for the wedges. Cover the potatoes with the mix and rub them well.
Line your tray with a baking sheet and place the wedges skin-sides down. Arrange them so that they are in a single layer on the tray so they will cook evenly.
Let them bake for 35-40 minutes and check them regularly. After 20 minutes, turn the wedges skin side up with a fork. Sprinkle them with parmesan cheese and some parsley, and serve immediately.
You can also put your wedges in the air fryer if you want to get them done quickly. Line the tray of your air fryer with a baking sheet and let them air-fry for 20 minutes.
3. Fried Bloomin Onion
Preparation Time: 35 minutes
Ingredients: 1 large onion, 2 eggs, 1 cup of milk, 1 cup all-purpose flour, 2 tsp paprika, 1 tsp dried thyme, 1 tsp cumin, salt to taste, vegetable oil for frying
Tip: You can swap the flour with a gluten-free alternative.
Forget about onion rings; it’s time for an onion flower to blossom in your kitchen! This intricate-looking dish comes together in a short time and is a great way to impress guests.
Prepare the star of the show first: the onion. Peel your onion but make sure the hairy root is intact as it keeps the layers together. Cut the other end of the onion and place it on a cutting board.
Starting from an inch from the root, slice the onion all the way down. Turn the onion sideways and repeat the motion. You need to make four evenly spaced cuts.
The next step is making two more cuts per quarter, which means you’ll have 12 sections per onion. Don’t worry if you make fewer slices; it’ll still taste amazing.
Okay, now you need to “fluff” the flower by peeling slices from the cuts so that it looks like an actual flower. Fluffing helps the flour mixture adhere to the onion as much as possible. If a section falls off, don’t panic, it won’t be noticeable when you’re done.
If cutting and peeling sounds too complicated, here’s a video that shows how to make blooming onions.
Whisk milk with eggs in a bowl big enough to contain your onion flower. Combine flour, paprika, dried thyme, cumin, and salt in another bowl.
Submerge your onion in the wet ingredients, and ensure all the pieces are drenched. Next, put your onion on a plate and coat it with the flour mixture. Shake the onion a little bit to avoid clumps.
Heat oil in a deep pan at around 350°F (175°C). Place your onion into the middle of the pan flower side up. It will be ready in about 7-9 minutes. Whip out your favorite condiments and dip away!
4. Creamy Green Salad
Preparation Time: 10 minutes
Ingredients: 1 head of iceberg lettuce, 1 small red bell pepper, 3 green onions, 3 tomatoes,
⅓ cup mayonnaise, ½ tsp salt, ½ tsp ground pepper, 1 tbsp red wine or rice vinegar
Tip: If you’d like to add a bit of spice, make sure to chop a small red pepper or a jalapeno into your salad
It’s crunchy and fresh – a creamy green salad that will complement your tuna sandwich perfectly!
Start by chopping all of your salad ingredients and putting them in a large serving bowl. For the vinaigrette, combine mayonnaise, salt and pepper, and the vinegar of your choice in a jar. Screw the lid and shake well. The vinaigrette can last for up to 4 days in the refrigerator. Pour over your salad when you are ready to serve and toss well.
This simple salad can be customized according to your taste. If you’d like to skip the hassle of making the vinaigrette, you can buy a ready-made salad dressing.
5. Mozzarella Pasta Salad
Preparation Time: 25 minutes
Ingredients: 1 pound pasta, preferably penne, cavatappi, or farfalle, 1 cup cherry tomatoes, 2 scallions, 1 red bell pepper, 1 yellow bell pepper, ⅓ cup halved olives, ⅓ cup fresh basil, 2 oz fresh mozzarella cheese, ½ cup olive oil, ⅓ red wine vinegar, 1 tsp salt, 1 tsp ground pepper
Tip: You can store this salad in the refrigerator for up to 5 days if you do not add the dressing. Keep the dressing in a separate jar.
This cold-served pasta dish pairs perfectly with your tuna sandwich.
Start by getting the pasta ready. Cook the pasta according to the instructions on the package. This salad works best with tube-shaped pasta like penne, farfalle, and cavatappi (or cellentani) since they absorb the sauce better and give the salad a better texture.
Drain the pasta but don’t rinse. Let it rest as you start making a vinaigrette: mix olive oil, red wine vinegar, salt, and pepper in a jar. Shake well and put aside.
Grab your chopping board and start preparing the other ingredients in the salad. Halve olives and cherry tomatoes and cut the mozzarella into small cubes. Chop peppers and scallions into bite-size pieces and add everything to the bowl.
Add the pasta to the greens and mix well. Give your vinaigrette one final shake before pouring it in. Toss the salad to combine everything together and enjoy.
Conclusion
Tuna sandwiches are packed with protein and fatty acids. They can make a filling meal with the right side dish. Tuna and mayo make a great match: we recommend a coleslaw or a creamy salad for a mouth-watering combo.
If you’re craving fried food with your sandwich, you may enjoy the recipes for the gourmet blooming onion and the homemade potato wedges. Bon appetit!
