Crunchy, refreshing English cucumber and briny, creamy Tonnato Sauce topped with tangy tomato-basil salsa come together to make this quick and delicious appetizer. This is the perfect choice to serve alongside Shrimp Cake Appetizers. Give them a try. Your guests will thank you!

Cucumber Canapés with Tonnato Sauce and Tomato-Basil Salsa
Serves 6 or more

Ingredients:

• 1-English cucumber sliced into 1/4-1/2 inch rounds (12 slices for 6 people)

• Tonnato Sauce (recipe below)

• Tomato-Basil Salsa (recipe below)

Preparation:

1. Slice the cucumber.

2. Top with a teaspoon of Tonnato Sauce (ideally leftover from the Veal or Roast Pork Tonnato you recently served.)

3. Top with Tomato-Basil Salsa

   Make the Tonnato Sauce
   Ingredients:

   1/4 cup mayonnaise
   2 tablespoons extra-virgin olive oil
   3 ounces of can tuna in olive oil (use half the tuna and oil in a 6 ounce can of Italian tuna in oil)
   1/2 anchovy fillet (if you love anchovies add an extra fillet!)
   1 tablespoon fresh lemon juice (to taste)
   1 tablespoon drained, rinsed capers
   
   In a blender, purée all ingredients, including oil from tuna can, until smooth. Taste and season with black pepper and salt to your taste.

   Make the Tomato-Basil Salsa

   Ingredients:

   1 large tomato seeded and chopped

   1-2 tablespoons of finely chopped red onion

   1 tablespoon chopped or torn fresh basil

   ½ jalapeño minced

   2 tablespoons olive oil

   1 tablespoon red wine vinegar

   salt and pepper to taste

   Mix the ingredients in a bowl and set aside for at least a half-hour for the flavors to meld.