Tuna Tea Sandwiches pictured with Chicken and Black Raspberry Tea Sandwiches.
Tuna Tea Sandwiches
Serves: 10
Ingredients
- 10 slices pumpernickel bread, frozen
- ¼ cup plus 2 tablespoons mayonnaise, divided
- ½ teaspoon salt, divided
- ⅜ teaspoon ground black pepper, divided
- 1 tablespoon crème fraîche
- ¼ teaspoon fresh lemon zest
- 1 (5-ounce) can chunk tuna, drained
- 1½ tablespoons capers, drained
- 1½ tablespoons finely diced celery
- 1 teaspoon chopped fresh tarragon
- Garnish: celery leaves
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Using a 2-inch square cutter, cut 20 squares from frozen bread slices, discarding scraps. Divide ¼ cup mayonnaise among bread squares, spreading in an even layer. Place bread squares, mayonnaise side up, 2 inches apart on prepared baking sheet. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- Bake until bread is crisp, 5 to 8 minutes. Let cool on a wire rack.
- In a medium bowl, whisk together crème fraîche, lemon zest, remaining 2 tablespoons mayonnaise, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper until smooth. Fold in tuna, capers, celery, and tarragon. Divide tuna mixture among 10 toasted bread squares. Cover with remaining toasted bread squares.
- Garnish with celery leaves, if desired. Serve immediately.
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