Tuna Toasties
Submitted by Alicia
Curried tuna salad rolled up in buttered white bread, secured with toothpicks, and baked until crispy and golden. These Indian-inspired tuna toasties make a crunchy, savory snack or party appetizer in just 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThese little rolled-up bites are what happens when a classic tuna sandwich gets an Indian makeover and a trip through the oven.
Canned tuna mixed with mayo, finely chopped onion, and a good hit of curry powder makes a filling that’s warm, fragrant, and punchy.
Spread it onto crustless white bread slices brushed with melted butter, roll them up on the diagonal, pin with a toothpick, and bake until the outside turns crispy and golden.
They come out crunchy on the outside, creamy on the inside, with that curry warmth humming through every bite.
Line them up on a platter and watch them disappear at your next gathering.
Pro Tips
- Remove the bread crusts so the slices roll up smoothly without cracking
- Brush both sides of the bread with melted butter for even browning and a richer crunch
- A dusting of paprika before baking adds color and a hint of smokiness to the golden crust
- These can also be made with canned salmon for a slightly richer, more full-flavored variation
Ingredients
Directions
Combine the first 4 ingredients, mix well.
Brush both sides of slices of the bread with melted butter.
Spread tuna filling, roll up diagonally, secure with a toothpick, sprinkle with paprika. bake at 390 degrees F (200C) for 10 to 15 minutes.
COCONUT MILK: soak 1 cup desiccated coconut in 1? cup warm water for 15 minutes.
Drain and squeeze all liquid from coconut. use light liquid, discard coconut.
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