Cucumber rounds with curried tuna salad
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Seedless English cucumbers | |
| 7 | ounces | Canned tuna |
| ¼ | cup | Currants |
| ¼ | cup | Chopped toasted pecans |
| ½ | cup | Mayonnaise |
| 1 | tablespoon | Red wine vinegar |
| 2 | tablespoons | Chopped chutney |
| Curry powder; to taste | ||
| ¼ | cup | Fresh parsley; minced |
Directions
CURRIED TUNA SALAD
Cut each English cucumber crosswise into approximately 20 slices, each slightly less than ¼ inch thick. Cucumbers can also be peeled, striated with fork tines, or cut into decorative shapes with biscuit cutters. Drain the tuna well and put it in a mixing bowl. Add the remaining tuna salad ingredients and mix well. Refrigerate until ready to use. Spoon some of the mixture on top of each cucumber slice. Makes 40 hors d'oeuvres. Formatted by Lynn Thomas dcqp82a@.... Source: Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods.
Recipe by: Martha Stewart's Hors d'Oeuvres Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 24, 1998