Seared Tuna Canape with Orange-Rosemary Yogurt
A scrumptious hor d'oeuvres that is simple to make but elegant. Adding orange to the dressing gives it just the right punch of flavor.
|1⁄2||orange (peeled seeded and chopped)|
|Your favorite cracker|
|1||tsp||fresh rosemary (finely chopped)|
|1⁄4||tsp||ground black pepper|
|1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt|
|1⁄4||c||red onion (chopped)|
|1||lb||sushi grade Ahi tuna 2 inches thick|
Whisk together olive oil and orange juice.
Brush on tuna.
Heat sauté pan on high heat.
Sear tuna for 2 1/2 minutes on each side.
Tuna should be rare except for 1/4 inch around the outer edge.
Chill tuna about an hour.
Combine yogurt, red onion, orange, rosemary and black pepper.
Thinly slice tuna into cubes and arrange on cracker.
Top with yogurt mixture and garnish with a sliver of orange peel and rosemary leaves.
Yields 24 crackers.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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