Tuna and cucumber canapés with wasabi cream
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Prep Time
15 Minutes
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Cook Time
0 Minutes
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Yield
15
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Difficulty Level
Quick, Easy
Ingredients
- 1 x 95g can Safcol Yellowfin Tuna Chunks Italian Style in Oil, drained
- 6 slices pumpernickel bread, cut into 5cm wide rounds
- 2 Lebanese cucumbers, cut into ½ cm thick rounds
- 200g cream cheese
- 1½ tablespoons wasabi paste (adjust to taste)
- 1 tablespoon chives, finely chopped
- 1 tablespoon chives, chopped into 3cm lengths for garnish
- 1 cup cherry tomatoes, halved
- sea salt and freshly ground black pepper
Instructions
- In a small bowl, mix the cream cheese, wasabi paste, tuna, lemon juice and finely chopped chives thoroughly together. Season well with sea salt and freshly ground pepper.
- Place a piece of cucumber on top of a slice of pumpernickel.
- Carefully spoon a little of the tuna and cream cheese mixture on top of the cucumber, then place a tomato half and a couple of the longer chopped chives on top as a garnish. Refrigerate until ready to use. Serve chilled with cocktails.
| Servings: | 4-5 |
| Ready in: | 15 Minutes |
| Course: | Finger Food |
| Recipe Type: | Canapés |
| Ingredient: | Tuna |
Tuna and cucumber canapés with wasabi cream
Simple and elegant, these tuna and cucumber canapés with wasabi cream are divine. Make them well before your guests arrive for fuss-free entertaining in under 10 minutes. Serve chilled with cocktails… but you knew that!
