Tuna Niçoise Canapés

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes


2 (5.5-oz.) cans solid light tuna in olive oil, well drained and flaked (we tested with Starkist)
1/4 cup finely minced red onion
3 tablespoons chopped kalamata or niçoise olives
2 tablespoons capers, drained
2 teaspoons extra virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar
1/4 to 1/2 tsp. freshly ground pepper
1/8 teaspoon kosher salt
Endive leaves or cucumber slices
Garnishes: sliced kalamata olives, fresh flat-leaf parsley


Combine first 9 ingredients in a medium bowl. To serve, spoon tuna mixture onto endive leaves or cucumber slices. Garnish, if desired.

Christmas with Southern Living 2008,

Oxmoor House

May 2008
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