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Tuna Meets Salmon Mini Toasts

Course Appetizer, Snack
Keyword appetizer, party food, smoked salmon, toast, tuna
Servings 8 mini toasts
Author Lokness

Ingredients

  • 1 can (5-ounces) chunk light tuna (prefer less sodium one)
  • tablespoons mayonnaise
  • ground black pepper
  • salt
  • 2 ounces smoked salmon
  • ¼ loaf of French baguette (cut out 8 (½-inch) slices)
  • 1 tablespoon salted butter (at room temperature)
  • chives (optional for garnish)

Instructions

  • Drain the tuna. Transfer to a small bowl. Mix with mayo. Season with ground black pepper. Taste and season with salt if needed. Cover with plastic wrap and keep in the fridge.
  • Preheat the oven to 450˚F (230˚C).
  • Cut the salmon into 8 pieces to about the same size of the toasts.
  • Spread butter on one side of the toasts. Transfer to the oven and toast until crisp on the outside and soft inside, about 4 minutes.
  • Place the salmon on top of the toasts. Top with about 1 tablespoon of tuna salad on each toast. Sprinkle with chives. Serve hot or warm.

Notes

  1. I used Japanese mayonnaise for a richer taste, but you can definitely use regular mayo.
  2. The tuna salad can be made a couple hours ahead and keep in the fridge.