10 hours ago
Tuesday, March 27, 2012
I love tuna sandwiches for lunch.
But a tuna melt, was never my thing.
This odd sounding recipe jazzes up the retro tuna melt. It is perfect to serve for a luncheon (if you are the type who has "luncheons").
These were not only good, they were EXCELLENT! I used ginger preserves, because I was out of Major Grey's chutney, and everyone loved them.
They were sweet and spicy and everything nicey.
Tuna Melt Canapés (adapted from Saveur):
2–3 tbsp. mayonnaise
1 1/2 tbsp golden raisins
1 tbsp mango chutney, chopped (I used Dundee Ginger preserves)
1/2 tsp curry powder
1 5-oz. can oil or water-packed tuna, drained
4 slices of white or wheat bread, crusts removed and cut in half on the angle
8 thin, square slices of farmhouse cheddar cheese
fresh chives, optional
Mix the tuna with the mayo, raisins, chutney and curry powder in a bowl.
Spread the tuna mixture on little bread triangles and lay a slice of cheese on top.
Broil for a few minutes until cheese is melted and garnish with fresh chives.