This baked califlower makes for a wonderful display. Alongside of it are roasted brussel sprouts, carrot salad, pimento vinegarette. Serve at room temperature.
This little tuna canape on toast gives a twist to the fish. The dressing is a simple olive oil, wine vinegar, dijon mustard base sauce which takes the fish out of the fish.
This takes less than the time to open a can of tuna to prepare!