MODE Spring 2016

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By Carly Latta Ah, tapas. Everyone's favorite excuse to eat snacks and Sangria for dinner. Though today's tapas are synonymous with good times and leisurely evenings, legend has it that the Spanish tradition got its start from King Alfonso X, who decreed that innkeepers serve their wine with small plates of rich food for "reasons of health." Sounds like our kind of prescription! Tragically, there's no longer a law in place to ensure fancy olives every afternoon, but that doesn't mean you can't whip up some tapas of your own! In this section, we've rounded up some quick, easy, delicious recipes perfect for classy entertaining (or longer Netflixandchilling). This summer, snack the Spanish way. It's what the king would have wanted.
• 6 hardboiled eggs • 3 Tbs mayonnaise • 1 tsp Dijon • 2 tsp Sriracha • 1 jalapeño pepper • cilantro leaves • black sesame seeds Peel and slice the eggs in half lengthwise. remove the yolks and set aside. Smash the yolks with a fork and mix well with mayo, Dijon and Sriracha. Fill eggs with yolk mixture. Garnish with cilantro leaves, black sesame seeds, and slices of jalapeño. Make the cucumber cups by cutting each cucumber into 1 inch cylinders. Scoop out the insides of cups and put the scooped out cucumber with tuna, dijon, garlic powder and avocado in a bowl. Add ½ a tablespoon of dill and mix well. Place tuna in cucumber cups, garnish with remaining dill and strips of red onion as desired. • 1 (12 oz) can of tuna, drained • 2 avocados, mashed • 1 ½ Tbl of Dijon • 1 Tbl dill • 2 tsp garlic powder • 1 package mini cucumbers • 4 Tbl red onion, minced • French bread • Olive Oil •Fruit (I used strawberries, blackberries, and nectarines) •Raspberrychocolate dessert sauce Slice french bread and brush with olive oil. Lightly toast under a broiler. Thinly slice the fruit, and arrange on each crostini. Drizzle chocolate sauce and serve.
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MODE Spring 2016

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