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–+ servings

Basque-Style Tuna and Tomato Canapé

Canapé de Atún y Tomate
Couverts4 Tapas
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Ingredients

  • One 7-ounce can or jar of stronger-flavored tuna drained and flaked
  • 1 1/2 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 & Wine Advice

Serve these Basque-style tuna and tomato canapés as an appetizing tapa.

Nutrition values

Calories: 180 kcal
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Course; Fish / Sandwiches / Tapas