cans (6 ounces each) solid white tuna packed in water, drained
2
hard-cooked eggs, peeled and grated
3
green onions, finely chopped
3
tablespoons capers, rinsed and drained
1
tablespoon plus 1-1/2 teaspoons chopped fresh oregano
1
tablespoon chopped fresh thyme
2
cloves garlic, minced
Salt and black pepper
24
(1/2-inch) toasted French bread slices
Smoked paprika or paprika
1. For vinaigrette, whisk together vinegar and mustard. Slowly add oil, whisking constantly.
2. Combine tuna, eggs, green onions, capers, oregano, thyme and garlic in medium bowl; season with salt and pepper. Drizzle vinaigrette over tuna mixture, stirring gently to blend. Refrigerate 2 hours or overnight to allow flavors to blend.
3. Spoon tuna mixture onto bread slices. Sprinkle lightly with paprika. Serve cold or at room temperature.
Click here for printable version
