An elegant appetizer, suitable for entertaining.

15 fingerling potatoes
8 ounces tuna, canned in olive oil
3 tbsp capers
1/4 c. parsley, chopped
2 ounces finely diced shallots
1 tbsp dijon mustard
1 tsp balsamic vinegar
2 tbsp olive oil
15 quails eggs (hard boiled and peeled), cut in half
15 anchovy fillets
6 ounces greenbeans, steamed and thinly sliced on the diagonal

Steam fingerling potatoes and cut them in half, then trim off a sliver of each end so they can stand up on their own. Scoop out a small but from the center.

Mix the tuna, capers, parsley, shallots, dijon, vinegar and olive oil, flake the tuna while mixing.

Into each potato half, place some of the tuna, 1/2 of a quail egg and top with 1/2 anchovie fillet and the green bean slivers, check for salt and pepper and serve forthwith!

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