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| Canapés épicés aux tranches de thon fumé |
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Makes 8 hors d’oeuvres
2 cans
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(120 g/4.2 oz each) Smoked Light Tuna Slices with Ginger in Sunflower
Oil |
| 1½ Tbsp. | light mayonnaise |
| ½ tsp. |
jalapeno paste (or, to taste) |
| 2 tsp. |
lemon juice |
| 4 rounds |
cucumber, ½” thick |
| 4 slices |
French bread, toasted |
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salt and pepper, to taste |
| 1 |
tomato, sliced in thin rounds |
| ½ |
yellow bell pepper, julienne |
| | chopped parsley (for garnish) |
- Mix together mayonnaise and jalapeno paste. Add lemon juice, salt and
pepper to taste and spread in a thin layer on the cucumber rounds and toasted
bread slices.
- Top with tomato slices and drained tuna slices (reserve ginger and sunflower
oil).
- Lightly sprinkle with 1 Tbsp. of the reserved ginger and sunflower oil and
garnish with yellow bell pepper and parsley.
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