These Tuna Meets Salmon Mini Toasts make great appetizer for your weekend party. Baguette slices are buttered and lightly toasted, then top with smoked salmon & creamy tuna salad. Ready to serve in 20 minutes!
It has been a while since the last update. I was a bit sick last week. Sore throat and runny nose… I am still recovering right now, but feeling so much better. I have finally regained energy and cooked up something new.
These little toasts are excellent to serve as appetizer. This is actually my mom’s recipe. My mom doesn’t cook many western style food, except for special occasions, like birthday and Christmas. Other than the Smoked Sausage and Corn Loaded Mashed Potatoes, these toasts are usually on the menu as well. They can be tossed together quickly and part of it can be prepared ahead. Just assemble at the last-minute, they will make great snacks for a party.
A recipe with both tuna and salmon is quite unusual. You may wonder how two strong flavors work in one dish. The salmon in the recipe is smoked salmon. It is salty with a hint of smokiness. For the tuna, I used canned tuna and mixed them with mayonnaise. It is a quick and creamy tuna salad. Both fishes stand out in their own ways and work beautifully on a buttery lightly toasted bread. Crunchy, chewy, creamy, smokey, and salty… all the flavors in one! They tasted just like my mom’s toasts. Delish! Bryan and I finished the 8 toasts in no time!
Tuna Meets Salmon Mini Toasts
- 1 can (5-ounces) chunk light tuna (prefer less sodium one)
- 2½ tablespoons mayonnaise
- ground black pepper
- 2 ounces smoked salmon
- ¼ loaf of French baguette (cut out 8 (½-inch) slices)
- 1 tablespoon salted butter (at room temperature)
- chives (optional for garnish)
- Drain the tuna. Transfer to a small bowl. Mix with mayo. Season with ground black pepper. Taste and season with salt if needed. Cover with plastic wrap and keep in the fridge.
- Preheat the oven to 450˚F (230˚C).
- Cut the salmon into 8 pieces to about the same size of the toasts.
- Spread butter on one side of the toasts. Transfer to the oven and toast until crisp on the outside and soft inside, about 4 minutes.
- Place the salmon on top of the toasts. Top with about 1 tablespoon of tuna salad on each toast. Sprinkle with chives. Serve hot or warm.
- I used Japanese mayonnaise for a richer taste, but you can definitely use regular mayo.
- The tuna salad can be made a couple hours ahead and keep in the fridge.
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