The following recipe makes 6–8 canapés.
Ingredients: 1 jar (7.76 ounce) Ortiz Tuna with oil, 1 tablespoon sherry vinegar, 1 tablespoon capers, 2 teaspoons minced red onion, 1 tablespoon chopped Call Vall piquillo pepper, salt and pepper to taste, sliced baguette (toasted, if desired).
Directions: In a small bowl, mix together tuna (leave some large chunks), vinegar, capers, onion and peppers. Season and let marinate for several hours or overnight. Serve atop pieces of bread (or salad greens).
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