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Cannellini Bean and Smoked Tuna Canapés: Rye Bread Appetizer

Prep15 min
Total15 min
Yield24 pieces
LevelBeginner
 
 
About This Recipe

Make cannellini bean and smoked tuna canapés with creamy white bean purée, rye bread, salmon roe and dill. Learn how to balance smoky fish, fresh herbs and crisp bite-sized bases.

Scale This Recipe

Servings

Ingredients

Units
  • 4 slices rye bread, — 15x7 centimeters or 6x2¾ inches
  • 1 tablespoon lime juice
  • 8 ounces canned , — drained and rinsed
  • 1 tablespoon finely chopped dill tops
  • Salt and pepper, — to taste
  • 2 ounces thinly sliced smoked tuna
  • 2 tablespoons salmon roe or
  • 20 dill tops for decoration

Instructions

  1. 1
    Using a cookie cutter cut 2-inch rounds out of the rye bread, enough for 20 bases. Make the cannellini bean spread by the beans with the lime juice until smooth. Stir in the herb and capers, and season to taste.
  2. 2
    Spread a generous amount of the bean paste on each of the bases, top decoratively with smoked tuna and some fish roe, and then off with a dill top.
  3. 3

    Both the beans and the bases can be prepared at least a day ahead, if kept in an airtight container.

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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Tuna is best seared hot and fast, leaving the center rare — overcooking dries it out quickly. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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