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Tuna Nicoise Canapes

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  Baking potato slices 24 (1/4-Inch-Thick, 2 Medium Pieces)
  Vegetable cooking spray 1 Tablespoon
  Malt vinegar 2 Tablespoon
  Dried thyme 1 Teaspoon, divided
  Garlic powder 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Thinly sliced green beans 3⁄4 Cup (12 tbs)
  Freshly ground pepper 1⁄2 Teaspoon
  Tuna steak 5 Ounce (3/4 Inch Thick, 1 Piece)
  Olive oil 2 Teaspoon, divided
  Non fat sour cream alternative 2 1⁄2 Tablespoon
  Dijon mustard 1 Tablespoon
  Capers 2 Teaspoon
  Cherry tomatoes 12

Arrange potato slices in a single layer on a baking sheet coated with cooking spray.
Spray slices with cooking spray.
Turn slices, and spray again; brush with vinegar.
Combine 1/2 teaspoon thyme, garlic powder, and salt; sprinkle evenly over slices.
Bake at 400° for 15 minutes or until tender; let cool.
Arrange beans in a vegetable steamer over boiling water.
Cover; steam 10 minutes or until tender.
Press pepper into both sides of tuna.
Coat a non stick skillet with cooking spray; add 1 teaspoon oil.
Place over medium-high heat until hot.
Add tuna; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Remove from heat; let cool completely.
Flake tuna; place in a bowl.
Add beans; toss well.
Combine remaining 1/2 teaspoon thyme, remaining 1 teaspoon oil, sour cream, mustard, and capers; add to tuna mixture, and stir well.
Arrange potato slices on a serving platter.
Cut each cherry tomato into 4 slices; arrange 2 tomato slices on top of each potato slice.
Spoon tuna mixture over tomato slices.

Recipe Summary

Difficulty Level: 
Side Dish

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Tuna Nicoise Canapes Recipe