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!
a) Can I make these ahead of time? - The longer the tuna mayo/cucumber rests the more watery they become. As such I don't recommend making the full sandwich ahead of time. You can make the tuna mayo and tightly cover in the fridge for 2-3days, just add a dollop of mayo and stir before making the sandwich. b) Can I serve as a normal sandwich? - You can keep them as normal sandwiches. You can also toast the bread if you're doing that. If you want more of a loaded tuna sandwich check out my Tuna Salad Sandwich!c) Butter - Important to butter the bread. This will act as a barrier to the bread and help prevent the excess moisture making it soggy.d) Calories - assuming 2 tsp butter per whole sandwich. Calories for 1 finger sandwich:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.