RECIPE: TUNA, TOMATO, ASPARAGUS PINCHOS | HOSLEY | MODERN HOME DECOR & FURNITURE STORE

Thanksgiving is right around the corner. Whether you're the host or a guest bringing food, here's an easy starter to keep in your back pocket for holiday feasts. Whether it be a lunch or dinner gathering, these tuna, tomato and asparagus pinchos are a nice way to whet some appetites.

INGREDIENTS

3 Roma tomatoes sliced into 1/8 inch thick rounds
12 slices of french baguette about 1/2 inch thick
1 large can tuna drained and flaked (200g/ 7 oz)
12 asparagus tips

INSTRUCTIONS

Bake baguette slices in oven at 250° F for 6-8 minutes or until edges become light brown.
Blanch asparagus tips in boiling water for 3 minutes. Then soak in cool water to stop cooking.
To assemble put a slice of tomato on top of each slice of bread. Then top with some tuna and an asparagus tip. Use a wooden toothpick to spear each together.
Serve immediately or the bread will become soggy.