Recipe Instructions:
INGREDIENTS
12 slices white bread
¼ cup Nola Ultra Creamy Mayonnaise, plus extra for brushing
1 tin (119g) shredded tuna, drained
½ tin (205g) whole kernel corn, drained
¼ tsp each salt and pepper, to season
Serving suggestion:
Cherry tomatoes, quartered
Spring onion, sliced
METHOD
1. Preheat the oven to 180ºC and lightly grease a 24-hole mini muffin tray.
2. Using a small glass, about 6cm wide, carefully cut 24 disks out of the bread slices. *Chef’s Tip: Make Foodies of SA breadcrumbs with the leftover crusts!
3. Add a bread disk to each muffin hole, pressing the centre of the bread to the base of the muffin hole to form a cup.
4. Lightly brush the bread with Nola Ultra Creamy Mayonnaise and bake for 7-8 minutes until golden brown and toasty.
5. Once baked, allow the cups to cool before carefully unmoulding. Set aside until needed.
6. In a mixing bowl, add the ¼ cup of mayonnaise, tuna, corn, and salt and pepper. Mix until well combined. *Chef’s Tip: Replace the tuna with chicken or egg, if preferred!
7. Add about 1 heaped teaspoon of filling into each cup.
8. Arrange the cups on a serving platter, garnish with cherry tomatoes and spring onion and ENJOY!
