Tuna and Red Pepper Appetizers

Mediterranean accents of olives, capers and rosemary enhance this festive canape made popular in the south of France.

Ingredients

1 can (6 1/2 ounces) water packed tuna, drained well

1 garlic clove, chopped

1 tablespoon olive oil

1 tablespoon GOLDEN BLOSSOM HONEY

6 black olives, pitted and minced

1 tablespoon small capers, drained

2 tablespoons red onion, finely chopped

1 small plum tomato, finely chopped

1/2 teaspoon dried rosemary

2 large red peppers, seeded and cut into 1-inch wedges

fresh parsley, chopped

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.

Directions

Place first 4 ingredients in a food processor. Process until blended. Place mixture in a bowl and add next 5 ingredients. Blend well.
Top each pepper wedge with tuna mixture and garnish with parsley.
Serves: 6-8