Catholic Recipe: Tapas: Tuna Tartlets
Also Called: Tartaletas de Atun
An easy-to-serve tapas of pickled tuna. The recipe for the tuna is a great egg/mayonnaise free tuna salad, which can be served in a variety of ways.
Combine in a bowl all ingredients except the tartlet shells and olives. You can use right away, but the mixture gains in flavor when allowed to sit, refrigerated, for a few hours or overnight. Fill the pastry shells (not much more than a hour before serving) and garnish with the olive slices.
Variation: Use this same mixture to spread on bread as a canapé. Garnish with chopped hard-boiled egg (makes about 8-10 canapés.
Wheat-free version: fill lettuce leaves or hollowed tomatoes with the tuna mixture.Recipe Source: Tapas: The Little Dishes of Spain by Penelope Casas, Alfred A. Knopf, 1985