Makes 30 / Reader recipe contest, runner up, appetizers/sides. Beautiful, unusual, and easy finger food. Simply halve this recipe if you’re having a smaller party.
15 small (2-inch) new potatoes
1 6.7-ounce jar Tonnino Tuna Ventresca in olive oil*
2 tablespoons pitted and chopped nicoise olives
2 tablespoons minced red onion
2 tablespoons minced parsley
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Chopped fresh parsley, for garnish
1. Place scrubbed (but not peeled) potatoes into a pot of boiling, salted water, and simmer for 20–30 minutes, or until tender. Remove from heat, drain, and let cool to room temperature.
2. Drain tuna, reserving oil. In a small bowl, chop or break tuna into small flakes. Add olives, onion, and parsley. Mix drained liquid with pepper, mustard, and red wine vinegar. Whisk together until smooth. Pour over tuna mixture and toss to coat.
3. When potatoes are cool, slice in half horizontally and scoop out some of the pulp to make a shell (a melon baller works well). Fill shells with tuna mixture. Arrange on a serving tray and garnish with parsley.
PER SERVING: 76 cal, 10% fat cal, 1g fat, 0g sat fat, 3mg chol, 3g protein, 14g carb, 1g fiber, 38mg sodium
*Indicates sponsored ingredient
