December 13, 2018
New Year’s appetizer? Check.
I can’t believe Christmas is just around the corner!
It feels like it was just Halloween and the start of the holiday season.
With Christmas comes a lot of appetizers, including this Honey Mustard Apple and Walnut Tuna Crostini. I have always loved tuna (cooked not raw!), especially tuna sandwiches, that I figured an appetizer for Christmas had to include it! Plus, the pumpernickel bread I used for these was the perfect match for the tuna.
Stay tuned for more Christmas and New Year’s appetizers and healthy desserts 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Honey Mustard Apple and Walnut Tuna Crostini.
- 3/4 cup walnuts, chopped
- 1/4 cup Dijon mustard
- 1/4 cup Greek yogurt
- 1 tablespoon yellow mustard
- 1/4 cup honey
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 9 ounce can skipjack tuna, shredded
- 2 macoun apples, sliced
- Pumpernickel bread, sliced and toasted
- pomegranate ((optional))
- Additional honey ((optional))
- Preheat oven to 350 degrees F. Add chopped walnuts to baking sheet, and toast in oven until fragrant. Set aside.
- To make the honey mustard sauce, whisk together Dijon mustard, Greek yogurt, yellow mustard, honey, vinegar, paprika, salt, and pepper. Add shredded tuna to sauce, and mix until tuna is well coated.
- To assemble the crostini, Add a few tablespoons of tuna to each pumpernickel slice. Top with sliced apples, toasted walnuts, pomegranate, and an additional drizzle of honey. Enjoy!
