Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 2 Dozen Toasts
© Tina Rupp

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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