Tuna canapes: the recipe for a delicious appetizer ready in minutes

The tuna canapes they are quick and delicious appetizers, perfect to offer for breakfastaperitif or to serve as antipasti for a celebratory occasion. To prepare them you will need very few ingredients: just toast the slices of sandwich bread, stripped of the crust and divided in two, on a very hot non-stick pan, then garnish them with a tuna cream obtained by amalgamating the fish fillets in oil, drained and chopped, with mayonnaise, chopped dill and a pinch of pepper.

Once ready, you can garnish the canapes with capers e olive, as we did, or you can finish it with a small piece of crumbled hard-boiled egg, diced cherry tomatoes or 1 fried prawn. If desired, for a lighter yield, you can replace the mayonnaise with an equal amount of Greek yogurt or you can mix the tuna in the bowl of a blender with cream cheese spread, such as robiola or philadelphia, and a few anchovy fillets: this way you will obtain a velvety foam with an enveloping taste, which can then be flavored with your favorite aromatic herbs.

For best results, we suggest let cool the croutons before filling them: the heat would indeed risk “dismantling” the mayonnaise and the final result would be less tasty.

If you wish, you can replace the sandwich bread with rye bread, or you can cut the canapés into a star or heart shape and bring them to the table for the Christmas or Valentine’s Day menu. If you want to take advantage of the preparation time, you can make the tuna cream a few hours in advance, while we suggest you toast the bread at the time to retain all its crunch.

Find out how to make canapes of tuna by following the step-by-step procedure and tips. If you liked this recipe, also try the canapes with caviar.

How to prepare tuna canapes

Drain the tuna fillets well, mash them with the tines of a fork and collect them in a bowl with the mayonnaise 1.

Add a few sprigs of chopped dill 2 and sprinkle with a turn of the pepper mill.

Mix well with a spoon 3.

Transfer the resulting compound to a pouch bag 4 and chill in the fridge for about 15 minutes.

Using a knife, remove the crust from the slices of bread 5.

Divide each slice in half 6so as to create 4 rectangles of bread.

Place the bread in a non-stick skillet 7.

Grill it on both sides 8then remove from the heat and allow the croutons to cool before filling them.

Arrange the croutons on a cutting board and stuff them with the tuna cream 9.

Decorate the canapés with the desalted capers, chopped green olives and 1 sprig of dill. Arrange them on individual plates. tenbring to the table and serve.

storage

We suggest you consume the flavored tuna canapes and at the time. Storage is not recommended.