Tunafish and Olives Hors d'Oeuvres Recipe Created by Ruth Paget

Tunafish and Olives Hors d’oeuvres Recipe Created by Ruth Paget

This simple hors d’oeuvres is salty and tastes great on hot, humid summer days.  You can use inexpensive tuna fish or ahi tuna to make this dish. 

I would serve this hors d’oeuvres with a somewhat sweet chardonnay musqué in Monterey County California to start a meal.

Serves 4

Ingredients:

-2 (5-ounce) cans tuna fish packed in water

-1/4 cup mayonnaise

-1 teaspoon Tabasco™ sauce

-1 (6-ounce) can drained California black olives

Steps:

1-Drain tuna fish of water.  Mix tuna fish with mayonnaise and Tobasco™ sauce

2-Place tuna mix on toast.  Cut toast into fourths.

3-Top tuna fish squares with drained California black olives.

Bon Appétit!

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

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