Teatime Tuna Fish Sandwiches
These tuna fish sandwiches are a little different than the norm. They would be great for teas or weddings, but I just like them for everyday sandwiches. They are absolutely wonderful! Make sure you dice the celery and pickles very fine. (Mine aren’t diced fine enough.)
- 28 very thin slices firm, white bread (1-lb. loaf minus ends)
- 8 tablespoons (1 stick) butter
- 1 cup firmly packed, finely minced celery (6-8 stalks)
- 1 (8 oz.) jar sweet pickles, drained and finely minced
- 1 (7-oz.) can white albacore tuna fish, drained (I used more)
- 1/4 cup mayonnaise
- 2 teaspoons prepared mustard
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
Place wrapped loaf of bread in freezer to firm slices while preparing filling. Place butter in a small bowl and let stand at room temperature until very soft.
Mince celery till exceedingly fine, so fine it will mound on a spoon; place in mixing bowl. Mince pickles as finely as celery.
Dump tuna fish into bowl. Using fork shred finely into celery and pickles.
Add mayonnaise to mixture with mustard, lemon juice and salt. Stir with a fork to blend. Refrigerate filling while preparing bread.
Whip softened butter till light and fluffy. Remove bread from freezer and spread each slice with thin layer of butter.
Spread about 2 heaping teaspoons of filling evenly on half of bread slices. Cover with remaining slices. Stack sandwiches (3 to 4 to a stack) and cut crusts from bread with a serrated knife. Cut sandwiches in half.
Rinse clean tea towel or large napkin in cold water, wring out till just damp dry. Place towel on large plate, stack sandwiches on it; fold napkin over sandwiches to form a neat package. Refrigerate two hours or longer before serving.
Note: Sandwiches will stay fresh for several days in refrigerator. If towel becomes completely dry, moisten very lightly with cold water. To take on a picnic, place cold, moist towel-wrapped sandwiches in plastic bag or wrap in foil and place on top of ice in ice bucket.
“Faith is seen in our actions.”