Tuna on Challah Toasts is a tasty savory to enjoy while celebrating the Festival of Lights. Tuna on Challah Toasts pictured with Asiago-Chive Rugelach.
- 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
- Preheat oven to 400°.
- 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.
- 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.
- 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.)
- Arrange 2 cucumber slices on each challah toast. Using a levered 2-teaspoon scoop, portion tuna mixture onto cucumber layer.
- Garnish with red onion slivers and capers, if desired. Serve immediately.
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