Smoked Tuna Spread Canapés
Date: Jun. 16th, 2019 - 1:00 PM
Ingredients
3 ounces reduced-fat cream cheese, softened
¼ cup finely chopped red onion
2 tablespoons snipped fresh chives, divided
2 teaspoons olive oil
1 teaspoon reduced-sodium Old Bay Seasoning
½ teaspoon Worcestershire sauce
½ teaspoon liquid smoke
1 (5 ounce) can very low-sodium chunk white tuna, drained
2 tablespoons diced pimiento, drained
24 almond crackers
½ of a 12-inch English cucumber (about 8 ounces), cut into 24 slices, each about ¼ inch thick
Preparation
- Stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce, and liquid smoke in a medium bowl until creamy.
- Flake tuna with a fork. Add the tuna and pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours. (The smoke flavor will build. It may seem faint at first, but refrain from adding more liquid smoke until after the mixture chills. If desired, stir in an additional ⅛- ¼ teaspoon liquid smoke.)
- To assemble the canapés, spread ½ teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1½ teaspoons of the tuna mixture. Sprinkle with the remaining 1 tablespoon chives.
