Tuna and Egg Canapes

Tuna and Egg Canapes on toasted baguette with cucumber, tomato, avocado and jalapenos.
Course Appetizer, sandwich
Cuisine American
Keyword Tuna and Egg Canapes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 24 canapes
Calories 10kcal
Author Valentina's Corner


  • 3 (5 oz each) cans tuna
  • 3 boiled eggs (whites)
  • 2/3 - 3/4 cup mayonnaise
  • 2-3 garlic cloves, minced
  • salt and pepper, to taste
  • baguette, sliced
  • fresh herbs, chopped (optional)


  • Preheat oven to 365F.
  • Slice baguette into about 24 slices. Bake 6-8 minutes until slices have a crunch to them. Set aside to cool.
  • Drain water from the canned tuna. Grate egg whites on a grater (I like to use the smaller holes). Add mayo, garlic, salt, and pepper to taste and mix well.
  • Add some of the tuna mixture to the toasted bread. Serve. Enjoy. Save recipe. Share Recipe. End of story.. :)


Calories: 10kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 23mg | Sodium: 8mg | Potassium: 7mg | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg