 Herbed Tuna Salad Toasts
Makes 24 appetizers
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Image © Publications International, Ltd.
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Herbed Tuna Salad Toasts
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Ingredients
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3
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tablespoons sherry vinegar or red wine vinegar
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1
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teaspoon coarse grain mustard
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1/4
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cup olive oil
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2
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cans (6 ounces each) solid white tuna packed in water, drained
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2
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hard-cooked eggs, peeled and grated
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3
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green onions, finely chopped
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3
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tablespoons capers, rinsed and drained
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1
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tablespoon plus 1-1/2 teaspoons chopped fresh oregano
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1
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tablespoon chopped fresh thyme
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2
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cloves garlic, minced
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Salt and black pepper
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24
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(1/2-inch) toasted French bread slices
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Smoked paprika or paprika
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1. For vinaigrette, whisk together vinegar and mustard. Slowly add oil, whisking constantly.
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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.
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3. Spoon tuna mixture onto bread slices. Sprinkle lightly with paprika. Serve cold or at room temperature.
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© Publications International, Ltd.
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Printed
from fbnr.com
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