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These Cucumber Canapes with Vegan Tuna and Ricotta were an absolute hit among guest recently. Light, creamy, delicious, and completely vegan they worked a treat alongside good friends, great music and many, many bottles of Prosecco.
A few weeks ago now, I threw an impromptu housewarming party. A couple of my friends had suggested it. You see, I’d just moved into my new house and it was a big deal. I’d dreamed about this location, this style of living for so long. There was a point where I thought it might never happen. Yet here I was in my new house, fresh coat of paint, a kitchen I absolutely love, and furniture that was all my own.
I’m not normally one for flash and bravado but this was special, a huge life change and so I thought, “What the hell, I’ll throw a little housewarming. Just close friends, my new upstairs neighbors and plenty of plant-based nibbles.”
Which brings me to my Cucumber Canapes with Vegan Tuna and Ricotta. I’ve posted about my Vegan Ricotta before. It’s absolutely delicious and so versatile. Plus, like the Vegan Tuna recipe I’m about to share my ricotta is the perfect ‘make ahead’ component. This is really important for me when I’m entertaining because it means all I have to do on the night is slice a bit of cucumber and assemble the canapes. This equals less time in the kitchen and no stress on the night.
I’ve been making this Vegan Tuna for so long now. It’s one of the first veggie recipes I mastered and tweaked to make my own. It’s really easy to make, tastes delicious, and is choc full of plant-based goodness. What’s more, you don’t have to wait until friends come over to enjoy this scrumptious filling. Have it on toast, in a wrap, or even stuffed in a jacket potato for a super simple, old-school dinner idea like I did here.
Cucumber Canapes
The cucumber Canapes are actually dead easy to throw together. You just slice some cucumber into rounds, then spread a layer of my Vegan Ricotta followed by the tuna. That’s it! The magic really is in the plant-based tuna recipe I’m about to share.
What about you? I’d love to know what you serve when friends come over for drinks. Hit me up in the comments below with your suggestions. And don’t forget to subscribe to the blog so you never miss a recipe. You can also follow me on Pinterest and Instagram where the foodie conversations flow fast and free. xx
Vegan Tuna
Makes about 2 cups
1 cup raw almonds
1/2 cup sunflower seeds
1/4 small red onion (chopped)
2 sticks of celery (chopped)
1/4 cup water
a good handful of fresh flat leaf parsley
the juice of a whole lemon
a pinch of salt
Method:
- Place the almonds and sunflower seeds in a glass bowl and soak them for at least 4 hours (I like to soak them overnight or first thing in the morning before I head off to work)
- Drain the almonds and sunflower seeds of all the soaking water and pop them into a food processor with all the other ingredients. Blend until the desired consistency is reached – you want a grainy paste-like consistency. You may need to stop your machine and scrape down the sides a couple of times along the way.
- My Vegan Tuna tastes best when it’s had time to sit for a bit. So transfer it to a clean glass jar or container and pop it in the fridge for a least an hour before use.
