Tuna Melt Bites
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 58 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 9 mg |
| sodium | 144 mg |
| potassium | 51 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 2 |
| vit C | 5 |
| folate | 3 |
These hot little treats are a delicious crowd-pleasing classic.
Ingredients
- 12 slices rye bread
- 1 tbsp olive oil
- 1/2 cup finely diced onion
- 1/4 cup finely diced celery
- 1/4 cup finely diced sweet red pepper
- 1/2 tsp dried oregano
- 2 cans (each 6 oz/170 g) flaked white tuna, drained
- 1/2 cup light mayonnaise
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded old cheddar cheese
- 2 tbsp thinly sliced, (green part only) green onion or chives
Preparation
In skillet, heat oil over medium heat; cook onion, celery, red pepper and oregano, stirring occasionally, until softened, about 4 minutes.
In bowl, mash tuna; mix in mayonnaise, salt, pepper and vegetable mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Spread rounded 1 tbsp (15 mL) tuna mixture to edge of each toast; sprinkle with cheese. Broil on foil-lined baking sheet until cheese is bubbly, 1-1/2 minutes. Sprinkle with onion.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Appetizers; Tuna; Cheddar cheese; Green onions; Bake; Broil; Make-Ahead;









