Tuna-Berry Sandwiches

Tuesday and time for your retro tuna fix. This week a sandwich. Much like a Monte Cristo sandwich…sorta not. Nice and inexpensive. (Though geez-what is going on with the price of tuna?!) Too much mayo in the recipe as usual.

Tuna Berry Sandwiches

1 6 1/2 oz can tuna-drained and flaked
1/4 cup finely chopped celery
2 tablespoons walnuts, chopped
1/4 cup mayonnaise or salad dressing
8 slices white bread
1 8-oz can jellied cranberry sauce, sliced 1/4 inch thick


2 slightly beaten eggs
3 tablespoons milk
Dash salt

Combine tuna, celery, nuts, and mayonnaise. Spread filling on 4 slices of bread. Arrange cranberry slices atop filling; top with remaining bread. Combine eggs, milk, and salt. Dip sandwiches in egg mixture. Brown on medium hot, lightly greased griddle, about 6 to 8 minutes, turning once. Makes 4 servings.

From Fondue and Tabletop Cooking, 1970


  1. Yum, tuna and cranberry sauce! Very post-holiday, when you have ots of cranberry sauce leftover and – er- lots of tuna leftover??

  2. Lots, not ots. Yeah, I need more coffee, I think!

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