'250g of 2.5cm-thick tuna fillet'
'1/4 cup of soy sauce'
'1 tablespoon of black olive paste, mashed'
'1/4 cup of olive oil'
'12 black olives, coarsely chopped'
'3 tablespoons of pickled caper, drained and rinsed'
'400g of small potato, with skin'
'24 egg whites (130g)'
'1/2 cup of mayonnaise'
'2 small tomatoes, seeded and chopped'
'Salt to taste'
'250g of 2.5cm-thick tuna fillet'
'1/4 cup of soy sauce'
'1 tablespoon of black olive paste, mashed'
'1/4 cup of olive oil'
'12 black olives, coarsely chopped'
'3 tablespoons of pickled caper, drained and rinsed'
'400g of small potato, with skin'
'24 egg whites (130g)'
'1/2 cup of mayonnaise'
'2 small tomatoes, seeded and chopped'
'Salt to taste'
Cut the tuna into 1cm-wide strips and then into 2.5cm-long pieces
You should get 62 pieces
In a bowl, mix together soy sauce and black olive paste
Add the tuna, mix gently, and let it rest in the refrigerator for at least 1 hour
Heat the olive oil in a pan, wipe the tuna with paper towels, and fry it over high heat with a lid, stirring occasionally until golden brown (do not let it dry out)
Drain on paper towels, let it cool, cover, and refrigerate for 2 hours or overnight
In a blender, blend the chopped black olives with pickled caper until smooth. Reserve
Slice the potatoes into 8mm-thick rounds and place them in a medium pot with cold water and salt
Bring to a boil, then reduce heat and simmer for 7-10 minutes or until slightly tender but still al dente
Remove the potatoes with a slotted spoon and drain
Return the pot to a boil and add the egg whites
Cook for 1 minute and then rinse under cold water
Drain and cut into 2.5cm-long pieces
On each potato slice, spread a little mayonnaise and place a tuna piece
Decorate with 1/2 tablespoon of chopped tomato, pickled caper paste, and 2 egg white pieces
The canapés can be stored in the refrigerator, covered, for up to 8 hours
Each serving contains approximately 35 calories.
