Best Tuna And Cream Cheese Tea Sandwiches Recipes

TUNA TEA SANDWICHES

Tuna Tea Sandwiches image

A friend brought tuna sandwiches to a picnic years ago. I never got the recipe from her, but these are close and just as delicious! -Lisa Sneed, Bayfield, Colorado

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 tea sandwiches.

Number Of Ingredients 6

Ingredients

1 can (6 ounces) light water-packed tuna, drained and flaked
1 to 2 tablespoons mayonnaise
1/4 teaspoon lemon-pepper seasoning
4 tablespoons crumbled goat cheese
4 slices multigrain bread, crusts removed
4 large fresh basil leaves

Steps:

In a small bowl, combine the tuna, mayonnaise and lemon-pepper. Spread 1 tablespoon of goat cheese on each slice of bread. Spread two slices with tuna mixture; top with basil leaves and remaining bread. Cut in half or into desired shapes.

Nutrition Facts : Calories 191 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 391mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

RYE BREAD SANDWICHES WITH TUNA, PICKLE AND CREAM CHEESE

Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese image

Make and share this Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese recipe from Food.com.

Provided by Latchy

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (425 g) can tuna in water
1 lemon, rind of, grated
1 lemon, juice of
2 finely chopped pickles
1/4 cup spreadable reduced-fat cream cheese
8 slices rye bread
1 small red onion, sliced
lettuce leaf, of your choice

Steps:

Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.
Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
Cut in half to serve.

Nutrition Facts : Calories 352.6, Fat 8, SaturatedFat 2.9, Cholesterol 53, Sodium 1284.7, Carbohydrate 36.1, Fiber 4.4, Sugar 4.7, Protein 32.5

OPEN-FACED TUNA TEA SANDWICHES WITH WHITE BEAN SPREAD

Open-Faced Tuna Tea Sandwiches with White Bean Spread image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 19

Ingredients

One 15-ounce can cannellini beans, rinsed and drained
4 ounces mascarpone, room temperature
1 teaspoon kosher salt
1 tablespoon grated lemon zest (2 small lemons)
1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (2 small lemons)
One 6.7-ounce jar tuna packed in olive oil, drained and flaked
2 ribs celery with leaves, finely chopped
3 tablespoons finely chopped fennel or 1 teaspoon fennel seed
2 tablespoons finely chopped fennel fronds
2 tablespoons finely chopped sun-dried tomatoes
1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice (1 small lemon)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 English muffins, halved, lightly toasted
1/4 cup baby arugula

Steps:

For the white bean spread: Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor. Process for 30 seconds, until a paste forms. With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds. Transfer the spread to a bowl and set aside while you make the tuna salad.
For the tuna salad: In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper.
To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread. Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad. Finish with a drizzle of olive oil. Serve.

BAGEL, CREAM CHEESE AND TUNA SANDWICH.

Bagel, Cream Cheese and Tuna Sandwich. image

I just love this sandwich! I got the recipe from a book called 'take a tin of tuna' by Joie Warner. If I don't have bagels, I just make it with regular whole wheat bread.

Provided by grapefruit

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 large bagels, halved
1 cup whipped cream cheese spread
coarsely chopped fresh dill, for sprinkling
snipped fresh chives, for sprinkling
curly leaf lettuce leaf
1 (6 ounce) can solid light tuna in olive oil, well drained and broken into large chunks
1/2 lemon, juice of, for squeezing over tuna
3 slices red onions
3 slices large ripe tomatoes
salt & freshly ground black pepper

Steps:

Spread all the bagel halves with cream cheese.
Sprinkle each with half the dill and half the chives.
Top 4 of the halves with lettuce leaves, tuna chunks, a generous squeeze of lemon juice, red onion slices, and tomato slices.
Sprinkle with salt and pepper to taste.
Cover with remaining bagel halves.
Serve.