Whether you’re hosting a dinner party or craving a savory snack, these tarragon tuna niçoise cups are the ultimate satisfier and are enough to feed a crowd. Starting with frozen puff pastry sheets for the utmost convenience, we then stuff them with tuna and green beans that have been lightly dressed, and top with olives and tomatoes for the ultimate niçoise experience. We also love the addition of fragrant and herbaceous tarragon, which is whisked into the dressing and garnished on top for extra color. If you’ve given this recipe a try, be sure to comment below and let us know!
This flavorful appetizer deserves a sweet spiked drink to pair with it! Enjoy it with an apple kir royale. Simply spoon 2 Tbs. Chambord into each of 6 champagne flutes, add ¼ cup apple juice to each glass and evenly divide 1 (750 ml.) bottle chilled dry champagne among the glasses. This will serve six guests.
Total Time
Prep Time
Cook Time
Ingredients
- 1 sheet frozen puff pastry, from 1 (17.3 oz.) pkg., thawed
- ½ cup green beans cut into ¾” pieces
- ¼ cup bottled olive oil-and-vinegar salad dressing
- 1 Tbs. chopped fresh tarragon
- 1 (5 oz.) can solid white tuna packed in water, drained
- 12 cherry tomatoes, halved
- 2 pitted kalamata olives
Instructions
Print2. In salted boiling water, cook green beans, until tender, 2−3 min.; drain. Rinse under cold water. In bowl, mix dressing and tarragon. In another bowl, toss tuna with 3 Tbs. dressing mixture, ¼ tsp. salt and ¼ tsp. pepper. Toss beans with remaining dressing. Evenly divide tuna and bean mixtures among cups. Top with tomatoes and olives.
Nutrition
- Calories: 132
- Protein: 6 grams
- Fat: 9 grams
- Saturated fat: 3 grams
- Cholesterol: 4 milligrams
- Carbs: 11 grams
- Sodium: 263 milligrams
- Fiber: 1 gram
- Sugar: 10 grams
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