I love a good canapé/ pre dinner drinks combo for a Saturday night at home. Invite some friends around, make sure you have a bag of ice in the freezer, some drinks in the fridge and something to snack on. These tuna bites are SO easy to make and are great for taking to someones house when asked to “bring a plate”. Not that much harder than putting a cheese board together and adds a sense of occasion.
If you haven’t tried an Aperol spritz either, give it a try. So refreshing on a warm summers evening and no fancy shaking/stirring or blending involved.
Two shots of aperol
Good splash of prosecco
Splash of soda water
Slice of orange
Plenty of ice
In a large red wine glass, pour the aperol, prosecco & soda over lots of ice and top with the orange slice.
tuna bites w creme fraiche + cornichons
Large tin of good quality tuna in olive oil
4 tablespoons of creme fraiche (one whole tub)
Juice of half a lemon
Half a spanish onion, chopped extremely finely
2 tablespoons of chopped gherkins
Flat leaf parsley, chopped finely
Baby cornichons & toothpicks for garnishing
- Simply mix the creme fraiche, lemon juice, salt, pepper, onion, gherkins, parsley in a bowl. (This can be made the day before or the morning of).
- When ready to serve, slice the baguette in to rounds, top with a spoonful of the creme fraiche mixture and some tuna flakes and garnish with the cornichons and toothpicks.
This is such a simple recipe but oh so delicious. It was a real stand out of the night.
NB: I also make this creme fraiche recipe and team it with smoked trout or salmon, on top of a fried bread casing and topped with dill.
zucchini w parma ham
This recipe is based on one from The Amalfi Coast cookbook that Corks gave me for Christmas last year. I had a giant zucchini that came from my sister in laws garden (Julia – the greenthumb) that needed using up and we are zucchini sliced out! So for those veggie growers out there – give this a whirl.
1 large zucchini, sliced in to 5mm rounds on the diagonal
1 garlic clove, minced
Parma ham slices
Vegetable or peanut oil for frying
- In a large, heavy based fry pan, heat the oil until very hot (but not smoking) and fry the zucchinis until browned on both sides.
- Drain on paper towel.
- On a serving platter – lay the zucchini rounds out flat, topping with a very light sprinkling of fresh garlic, oregano, lemon juice, olive oil and salt and pepper.
- Top with a small amount of parma ham slice and eat straight away while still warm.
Goes perfectly with the aperol spritz’, a cold beer or a glass of chilled white wine.