Ingredients with Measurements:
- 1 can of tuna, drained and flaked
- 1/4 cup of chopped green olives
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 8 slices of bread
- Butter for spreading
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, combine the tuna, chopped olives, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
2. Spread butter on one side of each bread slice.
3. Divide the tuna and olive mixture evenly among four slices of bread, spreading it to the edges.
4. Top with the remaining four slices of bread, buttered side down.
5. Cut off the crusts of the sandwiches and cut them into quarters or halves, depending on your preference.
6. Serve the sandwiches immediately or store them in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- Makes 8 tea sandwiches
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 18g
- Protein: 10g
Substitutions for ingredients:
- Instead of green olives, you can use black olives or capers.
- You can use Greek yogurt or sour cream instead of mayonnaise.
- You can use white wine vinegar or apple cider vinegar instead of lemon juice.
Variations:
- Add chopped celery or red onion to the tuna and olive mixture for extra crunch and flavor.
- Use different types of bread, such as whole wheat, rye, or sourdough.
- Add sliced tomatoes or cucumber to the sandwiches for extra freshness.
Tips and tricks:
- Make sure to drain the tuna well before using it in the recipe.
- You can make the tuna and olive mixture ahead of time and store it in the refrigerator until ready to use.
- To prevent the bread from getting soggy, you can spread a thin layer of butter or cream cheese on the inside of each slice before adding the tuna and olive mixture.
Storage instructions:
- Store the sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Arrange the sandwiches on a platter or tiered tray for a fancy tea party presentation.
- Cut the sandwiches into different shapes, such as triangles or circles, for a fun and playful presentation.
Garnishes:
- Sprinkle chopped parsley or dill over the sandwiches for a pop of color and flavor.
- Add a slice of lemon or lime to the platter for extra freshness.
Pairings:
- Serve the sandwiches with a cup of hot tea or iced tea.
- Serve with a side of fresh fruit or a green salad.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Vegetable crudites with dip
Troubleshooting advice:
- If the sandwiches are too dry, add more mayonnaise or lemon juice to the tuna and olive mixture.
- If the sandwiches are too salty, reduce the amount of salt or olives in the recipe.
Food safety advice:
- Make sure to store the sandwiches in the refrigerator and consume them within 2 days.
Food history:
- Tea sandwiches originated in England in the 19th century as a way to satisfy the hunger pangs between lunch and dinner.
Flavor profiles:
- The tuna and olive mixture is savory and slightly tangy, while the bread adds a mild sweetness and crunch.
Serving suggestions:
- Serve the sandwiches as part of a traditional afternoon tea or as a light lunch or snack.
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