Keyword appetizer, party food, smoked salmon, toast, tuna
Servings 8mini toasts
Author Lokness
Ingredients
1can(5-ounces) chunk light tuna (prefer less sodium one)
2½tablespoonsmayonnaise
ground black pepper
salt
2ouncessmoked salmon
¼loaf of French baguette(cut out 8 (½-inch) slices)
1tablespoonsalted 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
I used Japanese mayonnaise for a richer taste, but you can definitely use regular mayo.
The tuna salad can be made a couple hours ahead and keep in the fridge.