A light and fresh appetizer starring canned tuna and olives.
California Olive Committee
1 -- (6-ounce) can solid white tuna, packed in water
3/4 cup California Black Ripe Olives, wedged
3/4 cup Roma tomatoes, seeded and diced
2 tablespoons chopped tarragon
1 tablespoon extra-virgin olive oil
-- Ground black pepper to taste
12 -- (1/2-inch thick) slices French bread baguette, sliced diagonally
Combine tuna, olives, tomatoes, tarragon and olive oil in a mixing bowl. Season to taste with black pepper and set aside. Grill baguette slices over medium-low heat for 2 to 3 minutes on each side until lightly browned. Remove toasts from grill and top with tuna mixture.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.