Bug Bites
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 59 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 0 |
| chol | 5 mg |
| sodium | 182 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 7 |
| folate | 4 |
Partygoers of all ages will be busy "goblin" up these bite-size critters of tuna-filled toast cups. If you like, you can use chives instead of carrots for the legs.
Ingredients
- 1 can (6.5 oz/184 g) solid white tuna, drained
- 1/3 cup light mayonnaise
- 1/4 cup finely chopped celery
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried dillweed
- 12 black olives, halved and pitted
- 6 chives, cut_in thin 2-inch (5 cm) long pieces
- 1 small carrot, cut_in thin 1-inch (2.5 cm) long strips
- Toast Cups
- 12 slices white bread
- 2 tbsp butter, melted
Preparation
Toast Cups: Cut crusts off bread, reserving for another use. Using rolling pin, flatten bread to 1/8-inch (3 mm) thickness; using 2-inch (5 cm) round cookie cutter, cut 2 rounds from each slice. Press rounds into 1-1/2-inch (4 cm) tart cups; brush with butter. Bake in 400°F (200°C) oven until light golden, about 10 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 1 week or freeze for up to 1 month.)
Meanwhile, in bowl, stir together tuna, mayonnaise, celery, salt, pepper and dillweed. (Make-ahead: Cover and refrigerate for up to 1 day.) Spoon 2 tsp (10 mL) into each toast cup; top with olive half. Press chives for antennae and carrot strips for legs into each.
Additional information :
Substitution: Substitute egg salad, salmon salad, seafood salad or chicken salad for the tuna salad.
Tip: Save bread crusts and scraps to make fresh bread crumbs. Simply whiz them in a food processor.
- Keywords : Appetizers; Tuna; Mayonnaise; Bake; Celery;
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