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.
- 10 ounces good-quality canned tuna in oil, drained
- 1/4 cup black olives, finely diced
- Juice of 1/2 lemon
- 2 tablespoons olive oil, extra-virgin
- 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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