Bug Bites

Author: Canadian Living

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.

  • Portion size 24 servings

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 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried dillweed
  • 12 black olives halved and pitted
  • 6 chives cut_in thin 2-inch (5 cm) long pieces
  • 1 carrots cut_in thin 1-inch (2.5 cm) long strips
Toast Cups:
  • 12 white bread
  • 2 tablespoons butter melted

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 182 mg
  • Protein 3 g
  • Calories 59.0
  • Total fat 3 g
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bug Bites

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