Try this wonderful tuna nicoise in celery stalk appetizer to serve at your next afternoon tea. This recipe is gluten free and low carb. Your guests will be delighted to indulge in this tasty guilt free finger food.
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Tuna Nicoise in Celery – Gluten Free Recipe
Tuna Nicoise in Celery Stalk
10 ounces good-quality canned tuna in oil, drained
1/4 cup black olives, finely diced
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon apple cider vinegar
4 hearts of celery stalks (ribs)
Pimento, cut into thin 1-inch strips
Clean and wash the celery. Cut each celery stalk into 2-inch strips.
Place the drained canned tuna in a bowl. Using a fork, gently break into small pieces.
Squeeze the lemon juice over the tuna. Add diced olives, olive oil, red wine vinegar, and apple cider vinegar. Blend all together.
Spread some tuna mixture into the hallow of each celery stalk. Garnish with a pimento strip.
Refrigerate until ready to serve.
Yields: 10 to 12 celery stalks
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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