Preparation time: 10
Makes 10 pinxtos
1 box of Vegetarian Butcher Fish Free Tuna
10 ciabatta slices (1/3 of an inch thick)
1 tblspn of poppy seeds
125 ml of sour cream
salt & pepper
10 red berries or blackberries
10 tapas sticks
Spread the ciabatta slices with some of the oil and griddle these until browned. Cool these before further use.
Chop the apple into small cubes. Stir the Fish Free Tuna, the apple, the poppy seeds and the sour cream together and season to taste with salt and pepper. Divide the Tuna over the griddled ciabatta slices, add a berry on top and secure with a tapas stick.