These Tuna Cucumber Sandwiches are so simple yet so delicious. Perfect as tea sandwiches!
There’s nothing more simple, yet simply delicious than good old fashioned tuna mayo. Sure, regular tuna mayo sandwiches are great, but here I like to add a few goodies to take things to new heights.
Tuna Mayo Ingredients
- Tuna – Canned tuna chunks work well here. I usually go for tuna in brine for a salty flavour, but oil or spring water also works fine.
- Mayo – Full fat mayonnaise, no messing around.
- Chives – These add a nice burst of flavour, but don’t overpower the tuna. Some recipes use red onion or spring onion, but these sandwiches are quite dainty and the slightly more subtle flavour of chives works much better.
- Lemon Juice – Lemon and fish is a glorious combo, and tuna is no exception. The lemon juice enhances the flavours of the tuna mayo without overpowering it with too much flavour.
- Salt & Pepper – If I’m using tuna in brine I only add a pinch of salt. But just work to taste. A good few pinches of black pepper is encouraged!
Can I make the Tuna Mayo ahead of time?
Yep! Just tightly cover and store in the fridge until needed. You’ll find the longer it rests though the more watery it becomes, so I recommend stirring through a dollop of mayo just before needed to bring everything back together again.
Process shots: add tuna to small mixing bowl (photo 1), stir in mayo, lemon juices, chives and seasoning (photo 2).
Tuna Cucumber Sandwich
Alrighty, tuna done and dusted, let’s talk sandwich.
I recommend thick slices of soft white bread. This sandwich works great as tea sandwiches, so I also recommend removing the crusts.
Try and use a fresh cucumber, not the one knocking around in the back of your fridge. If it’s too ripe it’ll be too watery/mushy, which in turn will cause the sandwich to go soggy. You’ll want to slice very thin rounds and overlap them in the sandwich.
Really important to butter both sides of the bread. This will work as a barrier to protect the moisture from the tuna mayo/cucumber seeping into the bread.
Can I make the whole sandwich ahead of time?
I don’t recommend making the whole sandwich ahead of time, just because the longer it sits the more chance of the moisture seeping into the bread. If you want to get ahead of the game just make the tuna mayo ahead of time and make the sandwiches just before serving.
What else can I add to a tuna cucumber sandwich?
There’s plenty of things that are great additions to tuna mayo, but in this context I recommend keeping the flavour and texture nice and simple. If you’re looking for a more loaded tuna sandwich check out my Tuna Salad Sandwich!
Process shots: remove crusts (photo 1), spread with butter (photo 2), add tuna mayo (photo 3), add cucumber slices (photo 4), add buttered bread (photo 5), slice into thirds (photo 6).
Serving Tuna Cucumber Sandwich
I usually serve these as tea sandwiches, but you could totally serve them as a regular sized sandwiches (toasted bread optional!)
- Crisp/Chip Recommendation: Salt & Vinegar, always and forever.
- Side Recommendation: I love Garlic Parmesan Fries with this sandwich.
Alrighty, let’s tuck into the full recipe for this tuna cucumber sandwich shall we?!
How to make a Tuna Cucumber Sandwich (Full Recipe & Video)
Tuna Cucumber Sandwich
- Small Mixing Bowl
- Sharp Knife & Chopping Board
- Bread Knife
- 6 thick slices of Soft White Bread, crusts removed
- 2x 5oz/145g cans of Tuna Chunks, drained
- 1/3 cup / 80g Mayo,
- 1/2 Cucumber, sliced into thin rounds (9 per sandwich, 27 in total)
- 1 1/2 tbsp finely diced Fresh Chives
- 2 tsp Fresh Lemon Juice, or to taste
- 1/4 - 1/2 tsp Cracked Black Pepper
- pinch of Salt, to taste
- Butter, as needed
- Tuna Mayo: In a small mixing bowl combine tuna, mayo, chives, lemon juice, salt and pepper. Test for seasoning and adjust accordingly.
- Sandwich: Spread one side of each of your slices of bread with butter. Top 3 of those slices with tuna, then top with cucumber slices (overlapping as needed). Finish with a second slice of bread (butter-side-down).
- Serve: Slice each sandwich into thirds then serve up and enjoy!
Your Private Notes:
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