Photography by Colin Faulker
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
First published in Wish Winter 2004
French | Baking | Fish | Potatoes | Hors D'Oeuvres | All categories...
food
Smoked Tuna Niçoise in a Potato Cup
Inspired by the traditional Niçoise salad, this petite version makes impressive finger food.
Ingredients (Makes 24 pieces)
| 12 | baby potatoes |
| 1 | tablespoon vegetable or grapeseed oil |
| 6 | slices smoked tuna, diced |
| ¼ | cup finely diced red pepper |
| ¼ | cup finely diced red onion |
| 24 | thin green beans (haricots verts), blanched |
| 1 | tablespoon spicy mayonnaise |
| 1 | small jar of black olive tapenade |
Instructions
- Preheat oven to 400 F.
- Place baking sheet in oven for 15 minutes.
- Cut each potato in half. Using a melon baller, create a cup by hollowing out some of the potato. Cover potatoes in cold water until ready to use.
- Drain, pat dry and toss potatoes in oil.
- Remove hot baking sheet from oven, place potatoes on baking sheet hollowed side down and return to oven.
- Cook for 15 minutes or until soft. Allow to cool.
- Cut 1½ inches down from tip of bean, and set tips aside. Thinly slice the remaining section of beans on the bias.
- Mix tuna with sliced beans, red pepper, red onion and mayonnaise in a bowl.
- Place tip of bean into potato cup. Fill with tuna mixture and top with black olive tapenade.
Nutritional information
Nutrients per piece: 28 calories, 1.2 g protein, 1.4 g fat, 2.7 g carbs, .3 g fibre.
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