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Tuna Butter Canapé

(recipe, Penelope Casas)

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This spread is also delicious made with skinned and boned canned sardines.


  1. Half a 7-ounce can light meat tuna, drained
  2. 2 Tbsp. sweet butter, softened
  3. Freshly ground black pepper
  4. 1 tsp. fresh lemon juice
  5. 1 tsp. grated onion
  6. 12 thin crustless bread rounds
  7. 12 very thin slices beet, cucumber, or tomato
  8. Parsley sprigs


  1. In the bowl of a processor or blender, chop the tuna finely. Add the softened butter, pepper, lemon juice, and grated onion. Blend to form a smooth paste. (May be prepared ahead.)
  2. Spread about 1 teaspoon of this mixture on each bread round. Top with a slice of beet, cucumber, or tomato, then place a small ball of the tuna spread in the center of each canapé and top with a small spring of parsley.