Two Country Cooks Saturday Canapés

Two Country Cooks Saturday Canapés

Two Country Cook Saturday Canapé




180gm of Tuna in Italian Olive oil

1 Large Shallot finely sliced

½ cup of shredded flat leaf parsley

Japanese Mayonnaise

2 Tbs of freshly squeezed lemon juice

Salt and pepper to taste

Telegraph Cucumber sliced 4mm thick discs

Fresh Dill/sprigs to garnish




Combine the Tuna, Shallots, Parsley, mayonnaise and Lemon Juice in a bowl. Then season with salt and pepper

Slice your cucumber. Then add a tea spoon of the tuna mix to the sliced cucumber and garnish with dill


We served this with a chilled glass of sparkling Chandon.


Simple…yet so delicious.