Tuna Pecan Tea Sandwiches

Author: Canadian Living

The ladies of the Lucy Maud Montgomery Chapter of the International Order of the Daughters of the Empire in Prince Edward Island serve these sandwiches on trays attractively garnished with sweet pickles and parsley.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 2 cans tuna drained
  • 1/2 cup cream cheese softened
  • 1/3 cup mayonnaise
  • 1/4 cup green olive pitted and finely chopped
  • 1/4 cup chopped pecan
  • 1/2 teaspoon pepper
  • 16 thin slices egg bread
  • 16 thin slices white bread
  • 16 thin slices white sandwich bread
  • 1/3 cup butter softened

Method

In bowl, flake tuna with fork.

In separate large bowl and using wooden spoon, beat together cream cheese and mayonnaise; add olives, pecans and pepper; add tuna and stir to combine.

Spread each bread slice with butter. Spread tuna mixture evenly over half of the slices of bread. Top with remaining bread; press lightly. (Make-ahead: Place on rimmed baking sheet and cover with damp tea towel; cover with plastic wrap and refrigerate for up to 24 hours.) Trim crusts from bread. Cut each sandwich into four squares.

Nutritional facts <b>Per sandwich:</b> about

  • Sodium 167 mg
  • Protein 4 g
  • Calories 104.0
  • Total fat 7 g
  • Cholesterol 21 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tuna Pecan Tea Sandwiches

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