Toast with Tuna, Eggs, and Pickled Cucumbers
Description
The recipe won't take much time. Very tasty and juicy toasts will perfectly satisfy your hunger. They can be served as an appetizer before the main course or as a standalone snack. You can use sour cream of any fat content or garlic sauce instead of mayonnaise. They can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in water ahead of time and let them cool.
- 2
Step 2
Peel the hard-boiled eggs, rinse them under water. Cut into small cubes and transfer to a deep dish—a plate or salad bowl. Cut the pickled cucumbers into the same small cubes, trimming off the ends. Leave the cucumber pieces on the cutting board for 5 minutes so the brine drains off. Then add them to the dish with the diced eggs.
- 3
Step 3
Place the canned tuna in a container, draining the oil. Sprinkle in ground black pepper, add mayonnaise of any fat content, and mix. There is no need to add salt, as the cucumbers are already salty.
- 4
Step 4
Cut the bread slices diagonally and fry them in vegetable oil in a pan for 1–2 minutes on each side. Let cool for about 2–3 minutes.
- 5
Step 5
Spread the prepared filling on the toasts and distribute it evenly.
- 6
Step 6
Garnish the prepared croutons with fresh herbs and serve immediately.