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
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.