Tuna Melt Canapés

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.


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Mother Rimmy said…
I love the chutney and raisins. I would never have thought to combine them with tuna. Can't wait to try this recipe.
Anonymous said…
Fit for a royal luncheon starring Kate and Wills! Do coax the Duchess to have seconds - her extreme willowy-ness is worrisome. The Dundee preserves endorsed by HM The Queen I'm sure!
Anonymous said…
Sounds delish. I have made chicken salad with Best Foods (Hellman's) good mayonnaise, mango chutney and sultanas (golden raisins), but never tried it with tuna.

This sounds like a winner.
Anonymous said…
Last comment about chicken salad should have included curry powder as well. Very good.
Joanne said…
Oh you definitely upped the tuna melt ante. Big time.
lea said…
What a great idea!!! I love tuna and tuna melts...This would be my breakfast...thanks Stacey
I have luncheons and that sounds really good!
Ann from Illinois said…
Mmmmmmm. This tuna melt lover says thanks for the jazzy rendition!