
1 medium cucumbers, sliced into ½ inch rounds (I used an english cucumber from trader joe’s) | |
1 (5 oz) can Genova Yellowfin or Albacore Tuna in Easy-Open can, drained | |
3 tablespoons store bought pesto | |
Freshly ground black pepper, to taste | |
7 cherry tomatoes, halved | |
7 basil leaves | |
14 mini mozzarella balls (or you can just make small round mozz circles if you can’t find the balls) | |
1 cup balsamic vinegar | |
1 tablespoon sugar (any will work) |
1. | Add balsamic vinegar and sugar to a small saucepan and place over medium high heat. Bring mixture to a boil, then reduce to medium low and simmer for 15-20 minutes, stirring every so often until the balsamic vinegar turns into a thick syrup like consistency. Remove from heat and set aside. Note: if the mixture hardens up after removing from heat, just reheat it over a low heat. |
2. | While the balsamic vinegar is boiling, add the tuna, pesto and freshly ground black pepper to a small bowl; stir to combine. |
3. | Place about a ½ tablespoon of tuna pesto mixture on each cucumber round. Top with mozzarella ball, cherry tomato half, and small basil leaf and secure with a toothpick. |
4. | Transfer all to a platter. Drizzle with balsamic reduction and serve immediately. Makes 14 bites. |
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