When I was a kid and I was at a reception, all we ate were mini appetizer toasts! They had every kind of topping: surimi, salmon, egg, meat, cucumber, tuna,… with some chive on top or some parsley. Simple, delicious and easy to eat: grab it with one hand and eat it whole!
Nowadays, appetizers are out of control. A mousse of this with a shaving of that, a crispy bit here and some marmalade there. They’ve become proper works of culinary art, with a plethora of flavours. But the issue is obvious. A glass of champagne in one hand, a little bowl in the other. But how do you scoop it out? Ah, mini toasts, those were the days.
Therefore: an hommage to toasts! We’re using the best and easiest toast-topping: tuna salad! And if you’re not hosting a reception, you can always serve it with a salad or in a sandwich. Bliss! 🙂
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After she ran out of bread, Valerie just used a spoon. Sooo good! She didn’t have any tomato purée handy, so she used homegrown tomato and shallot instead. It also goes well with cava, who knew? 🙂
Michael made the tuna salad for lunch. He loved it. Next time, he’ll experiment by adding peas and canned mandarins.
Kobus added some extra tomato purée. By all means, don’t hold back! 🙂
Michael’s tip: If you just open up the can of tuna en let it drip out upside down over the sink, it’ll be drained perfectly when the eggs are done. No need to squeeze!
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Have fun cooking and… bon appétit! 🙂