Smoked Tuna Spread Canapés

Smoked Tuna Spread Canapés

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From: Diabetic Living Magazine

Need an appetizer for your next cocktail party? Look no further than these easy canapés. A blend of smoked tuna and seasoned cream cheese is stacked with crisp cucumber slices atop crunchy almond crackers in an appetizer that your guests will be reaching for first.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 ounces reduced-fat cream cheese, softened
  • ¼ cup finely chopped red onion
  • 2 tablespoons snipped fresh chives, divided
  • 2 teaspoons olive oil
  • 1 teaspoon reduced-sodium Old Bay Seasoning
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon liquid smoke
  • 1 (5 ounce) can very low-sodium chunk white tuna, drained
  • 2 tablespoons diced pimiento, drained
  • 24 almond crackers, such as Blue Diamond Almond Thins brand
  • ½ of a 12-inch English cucumber (about 8 ounces), cut into 24 slices, each about ¼ inch thick

Preparation

  • Prep

  • Ready In

  1. Stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce, and liquid smoke in a medium bowl until creamy.
  2. Flake tuna with a fork. Add the tuna and pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours. (The smoke flavor will build. It may seem faint at first, but refrain from adding more liquid smoke until after the mixture chills. If desired, stir in an additional ⅛- ¼ teaspoon liquid smoke.)
  3. To assemble the canapés, spread ½ teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1½ teaspoons of the tuna mixture. Sprinkle with the remaining 1 tablespoon chives.

Nutrition information

  • Serving size: 4 canapés
  • Per serving: 112 calories; 6 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 7 g protein; 7 mcg folate; 21 mg cholesterol; 1 g sugars; 309 IU vitamin A; 5 mg vitamin C; 75 mg calcium; 0 mg iron; 160 mg sodium; 97 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 lean protein, ½ starch

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