Spanish Tuna & Caper Canapé

Ingredients:

  • 1 oz jar Ortiz Yellowfin Tuna, gently pulled apart
  • 1 oz jar Caper Flowers
  • 1/2 cup Fire Roasted Piquillo Peppers, chopped
  • 1/4 cup Sanchez Romate 25 yr Sherry Vinegar
  • 2 tbsp Olive Oil
  • salt & pepper to taste

jamie_sig

Directions:

  • Gently combine first three ingredients, being careful not to destroy the caper flowers.
  • Add vinegar and oil and gently toss. Add salt and pepper to taste.
  • Serve a dollop on a sliced, toasted baguette.
Share|

Leave a Reply

You must be logged in to post a comment.