Cannellini Bean And Smoked Tuna Canapés
The smoothness of the cannellini beans makes an exciting combination with the smokiness of the tuna. These canapés are the perfect appetizer for any occasion, offering a refreshing and balanced taste with a touch of elegance. A great blend of textures, with creamy bean paste, soft rye bread, and savory smoked tuna, each bite is enhanced by the delicate pop of salmon roe and the herbaceous flavor of dill. Quick and easy to prepare, these canapés are ideal for parties or gatherings where you want to impress guests with minimal effort.
Servings: 24 pieces
Calories: 35kcal
Ingredients
- 4 slices rye bread, 15x7 centimeters or 6x2¾ inches
- 1 tablespoon lime juice
- 8 ounces canned cannellini beans, 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 caviar
- 20 dill tops for decoration
Instructions
- Using a cookie cutter cut 2-inch rounds out of the rye bread, enough for 20 bases. Make the cannellini bean spread by crushing the beans with the lime juice until smooth. Stir in the herb and capers, and season to taste.
- Spread a generous amount of the bean paste on each of the bases, top decoratively with smoked tuna and some fish roe, and then finish off with a dill top.
- Both the beans and the bases can be prepared at least a day ahead, if kept in an airtight container.