Tuna Tea Sandwiches Recipes

OPEN-FACED TUNA TEA SANDWICHES WITH WHITE BEAN SPREAD

Open-Faced Tuna Tea Sandwiches with White Bean Spread image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 19

Ingredients

One 15-ounce can cannellini beans, rinsed and drained
4 ounces mascarpone, room temperature
1 teaspoon kosher salt
1 tablespoon grated lemon zest (2 small lemons)
1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (2 small lemons)
One 6.7-ounce jar tuna packed in olive oil, drained and flaked
2 ribs celery with leaves, finely chopped
3 tablespoons finely chopped fennel or 1 teaspoon fennel seed
2 tablespoons finely chopped fennel fronds
2 tablespoons finely chopped sun-dried tomatoes
1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice (1 small lemon)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 English muffins, halved, lightly toasted
1/4 cup baby arugula

Steps:

For the white bean spread: Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor. Process for 30 seconds, until a paste forms. With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds. Transfer the spread to a bowl and set aside while you make the tuna salad.
For the tuna salad: In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper.
To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread. Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad. Finish with a drizzle of olive oil. Serve.

TUNA TEA SANDWICHES

Tuna Tea Sandwiches image

A friend brought tuna sandwiches to a picnic years ago. I never got the recipe from her, but these are close and just as delicious! -Lisa Sneed, Bayfield, Colorado

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 tea sandwiches.

Number Of Ingredients 6

Ingredients

1 can (6 ounces) light water-packed tuna, drained and flaked
1 to 2 tablespoons mayonnaise
1/4 teaspoon lemon-pepper seasoning
4 tablespoons crumbled goat cheese
4 slices multigrain bread, crusts removed
4 large fresh basil leaves

Steps:

In a small bowl, combine the tuna, mayonnaise and lemon-pepper. Spread 1 tablespoon of goat cheese on each slice of bread. Spread two slices with tuna mixture; top with basil leaves and remaining bread. Cut in half or into desired shapes.

Nutrition Facts : Calories 191 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 391mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

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