I enjoy this recipe because it is simple, fresh, and easy to customize. I like how the crisp cucumber and creamy tuna balance each other, and the small sandwich size makes them great for parties or afternoon tea. It is also a no-cook recipe, which makes it ideal when I want something fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 ounces solid white albacore tuna, drained Mayonnaise, to taste Pepper, to taste 4–5 slices bread of choice 1/2 English cucumber, sliced 1/2 cup Italian dressing Flat leaf parsley, for garnish
Directions
I start by placing the cucumber slices in a small bowl and pouring the Italian dressing over them. I set them aside to marinate while I prepare the other ingredients.
Next, I use a small biscuit cutter to cut small circles out of the bread slices and set them aside. In a medium bowl, I add the tuna, mayonnaise, and pepper, then stir until everything is well combined.
To assemble the tea sandwiches, I spoon about a tablespoon of the tuna mixture onto each bread circle. I top it with a cucumber slice and finish with a parsley leaf. I serve them immediately or cover them and store them until ready to serve.
Servings and Timing
I usually get about 14 tea sandwiches from this recipe. The total time is around 15 minutes from start to finish, making it perfect for last-minute entertaining.
Variations
I sometimes add a squeeze of lemon juice or a pinch of dill to the tuna for extra flavor. When I want more texture, I mix in finely chopped celery. I also like using different breads, such as whole grain or gluten-free, depending on what I have.
Storage/Reheating
I store these tea sandwiches covered in the refrigerator for up to 1 to 2 days. I do not reheat them, since they are best enjoyed cold and fresh.
FAQs
Can I make these sandwiches ahead of time?
I often make them a few hours in advance and keep them covered in the refrigerator until serving.
What type of bread works best?
I like using soft sandwich bread, but any bread that cuts cleanly and holds its shape works well.
Can I substitute the Italian dressing?
I sometimes use a light vinaigrette or seasoned rice vinegar if I want a different flavor.
How do I keep the bread from getting soggy?
I assemble the sandwiches close to serving time and avoid adding too much dressing to the cucumbers.
Can I make this recipe dairy-free?
I use a dairy-free mayonnaise, and the rest of the ingredients already work well without dairy.
Conclusion
I love how these tuna cucumber tea sandwiches are simple yet elegant. Whenever I need a quick appetizer or a light bite that feels thoughtfully prepared, this is a recipe I am always happy to make.
These light and refreshing tuna cucumber tea sandwiches are perfect for brunch, parties, or afternoon tea. Made with albacore tuna, crisp cucumber, and soft bread rounds.
Author:Sarah
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:14 mini sandwiches
Category:Appetizer / Snack
Method:No-cook / Assembly
Cuisine:American-European fusion
Ingredients
5 ounces Bumble Bee® Solid White Albacore Tuna, drained
Mayonnaise, to taste
Pepper, to taste
4–5 slices of your favorite bread (gluten-free if desired)
½ English cucumber, sliced
½ cup Italian dressing
Flat leaf parsley, for garnish
Instructions
Marinate Cucumber: Place cucumber slices in a small bowl and add Italian dressing. Let sit while preparing the rest.
Prepare Bread Rounds: Use a small biscuit cutter to cut circles out of the bread slices. Set aside.
Make Tuna Salad: In a medium bowl, mix drained tuna with mayonnaise and pepper to taste. Stir well.
Assemble Sandwiches:
Spread about 1 tablespoon of tuna mixture onto each bread circle.
Top with a marinated cucumber slice and a leaf of parsley.
Serve: Serve immediately or cover and refrigerate for up to 1–2 days.
Notes
Perfect for tea parties, showers, or picnics.
For extra flavor, sprinkle a pinch of sea salt over the cucumber before garnishing.
You can substitute fresh dill or chives for the parsley.
