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
INGREDIENTS
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
METHOD
- Make the filling by mixing tuna and Season with a little pepper if desired.
- Apply spread to each piece of
- Divide filling onto three pieces of bread and spread evenly, placing four slices of cucumber on each
- Place ‘lid’ on sandwiches and cut into
This recipe has been donated by Catherine McNeill, Registered Associate Nutritionist
NUTRITION INFORMATION
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
NUTRITION FACTS
- 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.
VARIATIONS
- 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.
PHOTOS
