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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
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
