I’m thinking of planning an afternoon tea event soon and want to make sure I have the right food combo for my guests, so I whipped up these Tea Time Tuna Peppadew Sandwiches as a test run, and they are fabulous!
Tea Time Tuna Peppadew Sandwiches are tasty two bite snacks perfect for afternoon tea. Just add some other tasty treats, your favorite tea, a sparkling wine perhaps, and you’re good to go.
Each sandwich consists of layers of arugula and spinach, seasoned tuna with mayo, and chopped peppadew in between two slices of bread. They’re so good.
These sweet and spicy sandwiches are dynamite. They’re full of flavor and therefore lend well to being served with a variety of other food and drink.
If sliced bread isn’t your thing, you can substitute with wheat tortillas, and create wraps instead of sandwiches. Just be sure to slice them up into bite size nuggets.
Tea Time Tuna Peppadew Sandwiches are moderately spicy and may not be ideal for the younger ones in your family. I would serve these sandwiches at adult events only, unless you’re kids are like me, practically weaned on spicy food.
If you’re planning on serving Tea Time Tuna Peppadew Sandwiches for afternoon tea, I would suggest you serve add jasmine green tea to the menu. A bottle of sparkling rosé will go down a treat also. I’m going to take my own advice and do the same when I host my afternoon tea party.
Tea Time Tuna Peppadew Sandwiches
Ingredients
- 2 x 5 oz canned solid white albacore tuna in water
- 1/8 tsp ground celery seed
- 1/3 tsp fresh ground black pepper
- 1/2 tsp fine salt
- 1/2 cup scallions chopped
- 1/2 cup mayonnaise
- 1 cup baby spinach
- 1 1/2 cups baby arugula
- 3 tsp balsamic vinegar
- 1 cup peppadew chopped
- 8 slices sandwich bread
Equipment & Utensils
- Sharp bread knife
- Large bread board
- Serving plate
Instructions
- Place tuna in a bowl and mash with a fork, then add celery, black pepper and salt and mix thoroughly.
- Add scallions and mix thoroughly once more.
- Add mayonnaise and mix thoroughly again, then set aside.
- Place spinach and arugula in a bowl and add balsamic vinegar and toss, then set aside.
- Place two slices of bread on top of each other and remove the crusts, and repeat until all crusts have been removed from all eight slices of bread.
- Place four crustless slices of bread onto a bread board, then add a layer of the spinach and arugula on top.
- Cover spinach and arugula with seasoned tuna, then top with peppadew.
- Place the remaining slices of bread on top to make a sandwich and then press sandwiches together, just a little.
- With a sharp bread knife cut the sandwiches in half, then cut those halves into quarters.
- Place sandwiches on a serving plate and serve immediately.
