Tuna Pecan Tea Sandwiches
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.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per sandwich: about | - |
| cal | 104 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | trace |
| chol | 21 mg |
| sodium | 167 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 4% |
| folate | 5% |
-
2 cans (6 oz/170 g) tuna, drained
1/2 cup (125 mL) cream cheese, softened
1/3 cup (75 mL) mayonnaise
1/4 cup (50 mL) green olives, pitted and finely chopped
1/4 cup (50 mL) chopped pecans
1/2 tsp (2 mL) pepper
16 thin slices egg, white or whole wheat sandwich bread
1/3 cup (75 mL) butter, softened
Preparation:
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.
Source
Canadian Living Magazine: June 2005
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