Tuna Sandwiches

Tuna Sandwiches

Sandwiches are a traditional part of an English afternoon tea.  Suitable for children as many are familiar with the taste of tuna, making them an excellent staple to include as part of a children’s party.

Serves: 6

Dietary: Suitable for pescatarian, dairy-free

Preparation time: 10 minutes

Cooking time: no cooking required





1 (145 g) tin tuna in spring water, well-drained

2 Tbsp mayonnaise, milk-free

18 slices cucumber

6 slices of half-and-half bread

Margarine, milk-free

Black pepper, ground




  1. Make the filling by mixing tuna and Season with a little pepper if desired.
  2. Apply spread to each piece of
  3. Divide filling onto three pieces of bread and spread evenly, placing four slices of cucumber on each
  4. Place ‘lid’ on sandwiches and cut into



This recipe has been donated by Catherine McNeill, Registered Associate Nutritionist





Per serving: half sandwich

Total calories: 193 kcal Fat: 11.0 g

Saturated Fat: 1.7 g Carbohydrate: 15 g

Total sugar: 1.9 g

Fibre: 2.1 g

Protein: 8.0 g Salt: 0.50 g




  • When choosing tins of tuna, try to select tuna in spring water or oil to minimise the salt
  • Half a sandwich is a good source of calcium, vitamin D, thiamin, vitamin B6 and an excellent source of selenium, vitamin E, niacin and vitamin B12.





  • This recipe uses half-and-half bread (white bread with added fibre). You may wish to use wholemeal  or even seeded instead to increase fibre content further for adults.
  • Try different fish – tinned salmon is more economical than fresh but still contains beneficial omega-3 fats.
  • Or tinned mackerel – a more pungent taste, but also with omega-3 fats.
  • Add lettuce, rocket, tomatoes or pickles to increase flavour intensity.