Serves 24

Hands-on time: 10 minutes

Hands-off time: 7-8 minutes

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!