French Toasted Tuna Sandwiches

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/3/21
Steve Brown Photography/Getty Images
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 4 servings
Yield: 4 sandwiches

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. In a bowl, whisk eggs with 1/2 teaspoon salt and 1/2 cup milk.

  5. Carefully dip the sandwich halves in the egg mixture.

  6. Heat the butter in a skillet over medium heat.

  7. Fry the sandwich halves in hot butter until nicely browned on both sides.

Recipe Variations

  • 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. 
Nutrition Facts (per serving)
469 Calories
28g Fat
33g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 469
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 54%
Cholesterol 150mg 50%
Sodium 1033mg 45%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 20g
Vitamin C 1mg 6%
Calcium 156mg 12%
Iron 3mg 18%
Potassium 301mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)