Tuna Niçoise Canapés

Recipe from Oxmoor House

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  • 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


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