Assorted tuna canapés

Assorted tuna canapés

We’re in the middle of winter and when it’s cold outside (cool, for those of us from the North) we might not feel like going out… So, how about inviting our friends round for a bite to eat at our place? Thanks to Silvia, we have the perfect recipe for this fantastic plan. Some white tuna three-in-one canapés that you’re going to love.

Ingredients

  • For the light pâté
    • Yellowfin tuna
    • Egg whites – 3
    • Cream cheese – 1 tbsp
    • Salt
    • Black pepper
    • Italian tomatoes in oil – 4
  • For the false ceviche:
    • Yellowfin tuna
    • Onion – one, small
    • Pepper – half, red or green
    • Cherry tomatoes – 4
    • Chopped chilli pepper – 1
    • Lemon juice – from one lemon
    • Coriander – a few leaves, chopped
    • Oil
    • Salt
    • Black pepper
  • For the tuna and pomegranate salad
    • Yellowfin tuna
    • Asparagus – 4
    • Pomegranate – 1
    • Radish sprouts
    • Salt
    • Oil
    • Vinegar
  • To serve
    • Toasted bread
    • Crackers
    • Bread sticks
    • Black pepper

Preparation

Accompany the three snacks with crackers, bread sticks and slices of toast.

Light tuna pâté with Italian tomatoes

  1. Beat the egg whites with some salt, until they are foamy, not whipped.
  2. Set the microwave at full power and cook for one minute.
  3. Remove from the microwave, mix again and put it back in again for another minute.
  4. Meanwhile, crumble the tuna in a bowl and add the cream cheese. Mix well.
  5. Add the egg whites.
  6. Transfer the pâté to a bowl.
  7. Chop the Italian tomatoes and distribute them over the pâté.

False ceviche:

  1. Put the crumbled tuna in a bowl.
  2. Add the lemon juice and the chopped onion, pepper and cherry tomatoes.
  3. Add the chopped chilli pepper and coriander leaves.
  4. To finish it off, season with some oil, salt and pepper. Mix well.

Tuna salad with pomegranate and spouts

  1. Put the chopped asparagus, the pomegranate and the crumbled tuna in a bowl.
  2. Add the radish sprouts.
  3. Dress with oil, salt and vinegar to taste.

A very attractive snack, thanks, Silvia!

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