Tuna on Challah Toasts
Serves: 24
 
Ingredients
  • 12 (½-inch-thick) slices challah bread
  • 2 tablespoons melted unsalted butter
  • ½ cup crème fraîche
  • 3 tablespoons mayonnaise, divided
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon drained capers, chopped
  • 1 teaspoon fresh lemon zest
  • ⅛ teaspoon ground black pepper
  • 1 (5-ounce) can albacore tuna packed in water, well drained and patted dry
  • 48 thin slices mini cucumber
  • Garnish: red onion slivers and capers
Instructions
  1. Preheat oven to 400°.
  2. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices. Cut 2 (2-inch) squares from each bread slice. Brush tops of bread squares with melted butter. Place on a rimmed baking sheet.
  3. Bake until tops are browned, 4 to 5 minutes. Turn slices over, and bake until golden brown, 2 to 3 minutes more. Let cool completely. Store in an airtight container until needed, up to a day.
  4. In a large bowl, stir together crème fraîche, 2 tablespoons mayonnaise, onion, capers, lemon zest, and pepper. Using a fork, stir in tuna until well blended. Cover and refrigerate until serving. (If needed, stir in remaining 1 tablespoon mayonnaise to tuna mixture to moisten just before serving.)
  5. Arrange 2 cucumber slices on each challah toast. Using a levered 2-teaspoon scoop, portion tuna mixture onto cucumber layer.
  6. Garnish with red onion slivers and capers, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tuna-on-challah-toasts/