Tuna and Red Pepper Appetizers

Mediterranean accents of olives, capers and rosemary enhance this festive canape made popular in the south of France.

Ingredients

1 can (6 1/2 ounces) water packed tuna, drained well
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon GOLDEN BLOSSOM HONEY
6 black olives, pitted and minced
1 tablespoon small capers, drained
2 tablespoons red onion, finely chopped
1 small plum tomato, finely chopped
1/2 teaspoon dried rosemary
2 large red peppers, seeded and cut into 1-inch wedges
fresh parsley, chopped

Directions

Place first 4 ingredients in a food processor. Process until blended. Place mixture in a bowl and add next 5 ingredients. Blend well.

Top each pepper wedge with tuna mixture and garnish with parsley.

Serves: 6-8


golden blossom honey product