18KARAT | Modern Home Decor & Furniture

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. RECIPE: TUNA, TOMATO, ASPARAGUS PINCHOS


  • 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 
    1. Bake baguette slices in oven at 250° F for 6-8 minutes or until edges become light brown.
    2. Blanch asparagus tips in boiling water for 3 minutes. Then soak in cool water to stop cooking.
    3. 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.
    4. Serve immediately or the bread will become soggy.

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    3039 Granville Street,
    Vancouver, BC, Canada
    Phone: 604-742-1880
    Email: store@eighteenkarat.com

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