Liven up your sandwich fillings. Each recipe makes 15 finger sandwiches, cut from 5 larger sandwiches — crusts removed and cut into thirds.
Asian Tuna
Preparation: 5 minutes, plus marinating
INGREDIENTS
2 cans tuna, in sunflower oil (drained)
Half a cucumber seeded, peeled and finely chopped
1 carrot, peeled and grated
1 tsp lemon juice
5 tsp light soy sauce
4 tsp sushi seasoning vinegar
2 tsp sweet chilli sauce
2 tsp sesame oil
1 tbsp mayonnaise
A small handful of coriander, finely chopped
Black pepper
Toasted sesame seeds
Method
Mix the carrots, cucumber, coriander and sesame seeds and season with soy sauce, sushi seasoning vinegar, sweet chilli sauce and sesame oil.
Leave to marinate for 5 minutes.
In another bowl mix the tuna, black pepper, lemon juice and mayonnaise with a fork. Add to the vegetables and mix.
Check for seasoning, refrigerate for 1 hour before using.
Egg and Avocado
Preparation: 20 minutes
Cooking: 5 minutes
INGREDIENTS
6 large eggs, hardboiled
2 tsp mayonnaise
3 tsp salad cream
6 chives, finely chopped
1 avocado, ripe
Salt and white pepper
Method
When the hardboiled eggs are cooled remove shells and cut using a egg slicer.
Place sliced eggs in a mixing bowl, using a fork continue mashing.
Add the avocado, season well with sea salt and white pepper.
Add the mayonnaise, salad cream and chives.
Check for seasoning, refrigerate for 1 hour before using.
Salmon and dill cottage cheese
Preparation: 5 minutes
INGREDIENTS
227g small curd cottage
cheese
113g smoked salmon
2 tsp lemon juice
1 tsp horseradish sauce
Black pepper
Small sprigs of dill
Method
Blend the cottage cheese and smoked salmon in a food processor until smooth.
Season with black pepper, lemon juice and horseradish sauce.
Blend again until it is a smooth paste before using.
To host your own tea during December as part of Chana's charity Tea-Cember visit www.chana.org.uk
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