Sriracha Tuna Celery
Canoe Hors d’oeuvres Recipe Created by Ruth Paget
Serves
4
Ingredients:
-1
(5-ounce) can drained and chopped tuna packed in water
-1
(4-ounce) can drained and chopped California black olives
-1/4
cup Sriracha or Sriracha mayonnaise
-1
cup sour cream
-8
washed celery stalks with bottoms cut off so the stalks lie flat on a serving
tray
Steps:
1-Mix
tuna, black olives, and Sriracha together.
2-Add
sour cream to the tuna mixture and mix thoroughly.
3-Fill
the celery cavities with the tuna mixture.
4-Cut
the celery into 2-inch segments and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
