When friends come over for tea, I usually make these tuna finger sandwiches. They’re quick to put together, and I sometimes have them for a light lunch or picnic too. I can have these ready in under 30 minutes without turning on the stove. I make these when I don’t have much time to cook.
The tuna filling is creamy and savory, and the red onion gives it a nice crunch. The lemon juice adds a little tang too. I usually add lettuce and cherry tomatoes on top, but you can skip them if you want a simpler sandwich.
How to Make Tuna Finger Sandwiches
INGREDIENTS:
- 2 cans of drained tuna
- 8–10 slices of sandwich bread, crustless
- 1½ tbsp fresh parsley, finely chopped
- 5 tbsp diced red onion
- 3 tbsp mayonnaise, adjust to preference
- Fresh lettuce leaves
- Softened butter, for spreading
- 15–20 fresh cherry tomatoes
- Salt, as preferred
- ½ tsp black pepper, or to taste
- 1½ tsp lemon juice
- 1½ tsp smooth Dijon mustard
- 15-20 toothpicks
Step-by-Step Instructions
1. In a medium-sized bowl, combine the tuna, mayonnaise, Dijon mustard, finely diced red onion, parsley, lemon juice, salt, and black pepper. Mix everything until the filling is creamy. Taste and adjust the salt and pepper as needed.
2. Now take the bread slices and remove the crusts if you haven’t already. Butter each slice lightly. This prevents the bread from getting soggy once you add the tuna.
3. Spread the tuna filling evenly over half of the bread slices, then add a lettuce leaf to each. Place the remaining bread slices on top. Place the remaining bread slices on top.
4. Cut the sandwiches into whatever shape you fancy. I cut mine into squares, but triangles are nice too.
5. Place a cherry tomato on top of each finger sandwich and secure it with a toothpick. Though optional, tomatoes make the sandwiches look nicer on the platter.
Serve and Enjoy!
Arrange the sandwiches on a platter and serve them chilled or at room temperature. I like serving them for afternoon tea, but they’re just as good for parties or casual get-togethers.
Important Recipe Notes:
- Soft sandwich bread works best for this recipe. You can choose not to cut the crusts, but removing them gives the sandwiches a cleaner look.
- Butter the bread before adding the filling. A thin layer of butter helps stop the filling from making the bread soggy.
- Chop the onion and parsley finely so you don’t get big pieces in the tuna mixture.
- Drain the tuna thoroughly before mixing the filling. Excess moisture can make the sandwiches soggy.
- Add a toothpick to each sandwich to hold everything in place.
Tuna Finger Sandwiches
Ingredients
Method
- Combine tuna, mayonnaise, Dijon mustard, red onion, parsley, lemon juice, salt, and pepper. Mash until creamy and well combined. Adjust seasoning as needed.
- Remove the crusts and spread a thin layer of softened butter over each slice to prevent sogginess.
- Spread tuna filling over half the slices, top with lettuce, and cover with the remaining bread slices.
- Slice the sandwiches into squares or triangles, as preferred.
- Top each sandwich with a cherry tomato and secure with a toothpick. This step is optional but adds a colorful, polished finish.