Bug Bites
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.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 59 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 5 mg |
| sodium | 182 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 7% |
| folate | 4% |
Suggested Recipes
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1 can (6.5 oz/184 g) solid white tuna, drained
1/3 cup (75 mL) light mayonnaise
1/4 cup (50 mL) finely chopped celery
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each pepper and dried dillweed
12 black olives, halved and pitted
6 chives, cut in 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 (25 mL) 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
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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.
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