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Tuna Tartines
Tuna Canapes
(Tartine al Tonno)
 
 
Ingredients:
 
3 oz (80 grams) canned tuna in oil, drained and flaked
1 hard-boiled egg
1 and 1/2 teaspoons capers
1 oz (25 grams) pickled pearl onions, drained
1 oz (25 grams) butter, at room temperature
Juice of 1 lemon, strained
Extra virgin olive oil, for drizzling
4-6 white bread slices with the crusts removed
Salt

For the Garnish:
3 oz (80 grams) green olives, stoned and sliced
1 pickled pepper, cut into thin strips
 
Directions:
 
Shell and coarsely chop the hard-boiled egg.

Place the tuna, capers and onions in a food processor and process to a puree.

Cream the butter in a bowl.

Push the hard-boiled egg through a sieve into the bowl and mix in with the tuna puree.

Beat in lemon juice to taste, season with salt and drizzle with the olive oil.

Beat well until combined.

Cut the slices of bread in half and spread with the mixture using a palette knife.

Garnish each canape with a few strips of pickled pepper and olive rings. Serves 4.
 
That's it!
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