Tuna Salad Tea Sandwiches

Preperation time
20 m
Skills level

Serving size
16 mini tea sandwiches
Country of origin

Preparation time: 20 m
Servings: 16 mini tea sandwiches

Ingredients

  • 8 slices of hearty country white bread or a light wheat color bread
  • 1 large can Solid White Albacore Tuna
  • 1 heaping tablespoon lowfat sour cream
  • 1 tablespoon fresh chives, chopped
  • 3 celery stalks, chopped into tiny bits (rinse and peel)
  • 2 tablespoons sweet pickle juice (buy the tiny sweet pickles!!)
  • 1 heaping tablespoon capers
  • 1 squeezable tube low fat mayonnaise (I like Hellmann's)
  • Garnish: tiny sweet pickles, fresh thyme sprigs, and fresh chives scattered onto the platter
  • Optional: may swap fresh chives for dried or even use a combination of the two!
  • Sea salt & black pepper to taste
Recipe Type:
Course:

These Tuna Salad Tea Sandwiches are so delicious. They will be devoured quickly. This recipe will make 16 mini tea sandwiches, so feel free to double  or triple it if you want everyone to have 2 or 3 sandwiches each. Hands down one of the best tuna recipes!!! There is another tuna recipe on my blog made with carrot. I also really like that for a hot tuna melt. You can make the tuna salad ahead and place in an air tight container in the fridge and then assemble the sandwiches right before guests come. These are soooo easy. Here are the directions.

Start by opening then rinsing and draining the can of tuna in a colander. Squeeze out all the excess water by pressing it with your hand. Place into a medium-sized bowl. Chop the tuna with a fork and knife until no large chunks remain. Then mix in about 3 heaping tablespoons of the light mayo, 1 heaping tablespoon of the low fat sour cream. I use sour cream to cut down on the calories from the mayo. One tablespoon of light mayo has 50 calories and 5 grams of fat and the sour cream only has 22 calories!! You can experiment with the right combo here. The key is to mix this until you have achieved a creamy texture and consistency. Then add in the pickle juice and mix again.

Next, add in the chopped celery, capers, and chives. Mix it but don’t over mix it. Add in some black pepper. And don’t forget most importantly to TASTE it!!! This is so important. A little sprinkle of ground sea salt may be necessary as well.

Place two heaping tablespoons onto one slice of bread, and spread it out evenly onto the bread. Top with the slice of bread (without the tuna) and create your sandwich. Then cut off all the crust as neatly as possible. Then cut on a diagonal and again on a diagonal – into four mini tea sandwiches.

Arrange as you wish and use some pickles to garnish along with chives or fresh thyme sprigs. Make it visually appealing to your guests. Serve chilled.

Note: if you are serving these at an outdoor party, place ice inside a large zip loc bag and place a linen place mat over the bag of ice to hide it. Then place a piece of white or tan parchment paper on top of the linen, and then place the sandwiches down. Mayo will spoil in direct sunlight.

Comments are closed.