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:

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

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