Ingredients
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95g can tuna in spring water, drained, flaked
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1 tablespoon aioli
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125g can corn kernels, rinsed, drained
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1 dill pickle, finely chopped
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2 teaspoon chives, chopped
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8 slices Coles Brand White Sliced Bread
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30g soft butter
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1/4 cup red cabbage, finely shredded
Equipment
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11cm round cutter
Method
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1Combine the tuna, aioli, corn, pickle and chives in a medium bowl.
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2Use an 11cm round cutter to cut rounds from each bread slice. Spread one side of the bread rounds with butter.
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3Place 4 of the bread rounds, buttered-side up, on a clean work surface. Top with the cabbage and the tuna mixture. Use a 4cm round cutter to cut rounds from the centres of the remaining bread rounds. Place, buttered-side down, over the tuna mixture to serve.
Source: taste.com.au
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