Tuna Pistachio Bites
|Pumpernickel bread slice||16|
|Flaked cooked tuna||250 Milliliter|
|Dijon mustard||10 Milliliter|
|Minced chives||15 Milliliter|
|Shelled pistachios||125 Milliliter, crushed|
|Hard cooked egg||2 , grated|
Trim the bread of all crusts.
Blend the tuna, mustard and mayonnaise together in a small bowl.
Cream the butter with the chives.
Spread thinly on the bread.
Roll the edges in the nuts.
Place onto a baking sheet and fill the centres with the tuna.
Sprinkle with the eggs, place on a serving platter and serve.