Spanish Smoked Paprika Tuna & Roasted Pepper Tapas Bites
Method
Place the drained tuna in a medium bowl and break it into small flakes with a fork.
Add the roasted red peppers, Greek yogurt and finely chopped red onion.
Stir in the lemon juice, smoked paprika, sweet paprika, chopped parsley and black pepper.
Taste and add salt if needed.
Mix gently until the ingredients are well combined but the tuna still has some texture.
Arrange the crispbreads or rye crackers on a serving plate.
Spoon the tuna mixture evenly over each one.
Garnish with fresh parsley and serve immediately.
Pat the roasted peppers dry before chopping them so the topping does not become watery. For the best texture, prepare the tuna mixture ahead of time but assemble the tapas bites just before serving to keep the crispbreads crunchy.
Nutrition Facts
Per serving
