Sunday, July 24, 2011

Pringles Canapes with Tuna Salsa


  • 2 can tuna in water
  • 1 red onion, finely chopped
  • 1/4 cucumber, deseeded and finely chopped
  • 2 tomatoes, deseeded and finely chopped
  • 2 tbsp chopped parsley or coriander
  • 1 tsp finely chopped fresh red chilli
  • salt and ground black pepper
  • 1 can Pringles
Drain the tuna, flake the tuna with a fork. Mix together the red onion, cucumber, tomatoes, parsley or coriander and chilli. Stir in the tuna flakes, then season to taste with salt and pepper. Arrange the pringles chips on serving plates and place about 1 heaped teaspoon of the salsa mixture on top of each ome. Serve immediately.

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