Tuna and Red Pepper Mousse Toasts
The mousse can be refrigerated overnight. Bring to room temperature before serving.
Tuna and Red Pepper Mousse Toasts
Tuna and Red Pepper Mousse Toasts
© Tina Rupp
Tuna and Red Pepper Mousse Toasts
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TOTAL TIME:
20 MIN
- SERVINGS: Makes 2 Dozen Toasts
Ingredients
- 5 tablespoons unsalted butter, at room temperature
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One 7-ounce jar olive oil-packed tuna, drained and flaked
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1 small roasted red pepper, coarsely chopped (1/2 cup)
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Salt and freshly ground black pepper
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2 tablespoons pine nuts
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24 thin baguette toasts
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Directions
- In a food processor, combine 4 tablespoons of the butter with the tuna and red pepper and process to a coarse puree. Season with salt and pepper
- In a small skillet, melt the remaining 1 tablespoon of butter. Add the pine nuts and cook over low heat, stirring occasionally, until golden brown, about 3 minutes.
- Spread about 2 teaspoons of tuna mousse on each toast and transfer to a platter. Garnish with the toasted pine nuts and serve.
Make Ahead
The mousse can be refrigerated overnight. Bring to room temperature before serving.
Tuna and Red Pepper Mousse Toasts
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