Tuna and Red Pepper Appetizers

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


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

1 garlic clove, chopped

1 tablespoon olive oil


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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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