Basque-Style Tuna and Tomato Canapé
Canapé de Atún y Tomate
Ingredients
- One 7-ounce can or jar of stronger-flavored tuna drained and flaked
- 1 ½ teaspoons red wine vinegar
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped pimiento roasted red pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 5 tablespoons tomato sauce or diluted tomato paste
- 2 tablespoons finely chopped hard-boiled egg
- Salt to taste
- Freshly ground black pepper to taste
- 8 thin slices of long-loaf baguette bread
Garnish:
- 1 large hard-boiled egg thinly sliced
Instructions
- In a mixing bowl, combine the flaked tuna, red wine vinegar, chopped onion, pimiento, and parsley.
- Stir in the tomato sauce or diluted tomato paste, chopped egg, salt, and black pepper.
- Cover the bowl and refrigerate the mixture for 8 hours or overnight to allow the flavors to meld.
- Once marinated, spread the tuna mixture generously on 4 slices of bread.
- Top each with another bread slice to create sandwiches.
- Cut each sandwich diagonally to create 2 triangles.
- Garnish each triangle with a slice of hard-boiled egg.
Notes / Tips / Wine Advice:
Serve these Basque-style tuna and tomato canapés as an appetizing tapa.
Nutritional Information
Calories: 180 kcal
