These Tuna Tea Sandwiches are easy finger sandwiches for an afternoon tea party, special gatherings, or a light lunch. This recipe makes 12 mini sandwiches, which is just right for a small group or party tray. And since they’re no-cook, you can have them ready in less than 30 minutes!
The filling is creamy and flavorful, with just the right amount of crunch from red onion, and a squeeze of lemon or lime juice. You can dress them up with a little lettuce and a cherry tomato on top, or keep them plain and simple.
Pair with Salmon Cucumber Bites and Caprese Skewers for the best tea party platter!
How to Make Tuna Tea Sandwiches
Ingredients you’ll need for this recipe
Step by Step Guide
1. In a medium bowl, mix the tuna, mayo, Dijon mustard (if using), chopped red onion, parsley, and lemon or lime juice. Add salt and pepper to taste. Mash with a fork until well combined.
2. Trim the crusts off the bread slices for that classic tea sandwich look. (Lightly butter the bread if you’d like)
3. Spread a thin layer of tuna filling onto half the bread slices.
4. Cut each sandwich into quarters (either squares or triangles).
5. Add a baby lettuce leaf on top, then cover with the remaining bread slices. Use a toothpick to gently secure a cherry tomato on top of each sandwich.
Serve and Enjoy!
Arrange your sandwiches on a platter. These are best served chilled or at room temp.
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Serving platter for party food
Cocktail picks for easy serving
Important Recipe Notes
- Drain the tuna well to avoid a soggy filling.
- Chop ingredients finely for a smooth, easy-to-spread mixture.
- Butter the bread lightly if you plan to make ahead—this helps prevent sogginess.
- Use soft sandwich bread and trim the crusts for a classic tea sandwich look.
- Secure with toothpicks gently when adding the cherry tomato to avoid squishing the sandwich.
Classic Tuna Tea Sandwiches
Ingredients
- 1 5 oz can of tuna, drained
- 2 tbsp mayonnaise add more to taste
- 1 tsp Dijon mustard optional
- 3 tbsp finely chopped red onion optional
- 1 tbsp finely chopped parsley
- 1 tsp lemon or lime juice
- Salt and pepper to taste
- 6 slices of white or wheat sandwich bread crusts removed
- Fresh baby lettuce leaves
- 12 cherry tomatoes
- Optional Soft butter for the bread
Instructions
- In a medium bowl, mix the tuna, mayo, Dijon mustard (if using), chopped red onion, parsley, and lemon or lime juice. Add salt and pepper to taste. Mash with a fork until well combined.
- Trim the crusts off the bread slices for that classic tea sandwich look. (Lightly butter the bread if you’d like.)
- Spread a thin layer of tuna filling onto half the bread slices.
- Cut each sandwich into quarters (either squares or triangles).
- Add a baby lettuce leaf on top, then cover with the remaining bread slices. Use a toothpick to gently secure a cherry tomato on top of each sandwich.
- Arrange your sandwiches on a platter. These are best served chilled or at room temp.