Tuna Nicoise Canapes
|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|
|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|
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.