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Tuna-Red Pepper Mousse Toasts


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  • Total Time:
  • Servings: Makes 2 Dozen Toasts

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  • 5 tablespoons unsalted butter, at room temperature

  • One 7-ounce jar olive oil-packed tuna, drained and flaked

  • 1 small roasted red pepper, coarsely chopped (1/2 cup)

  • Salt and freshly ground black pepper

  • 2 tablespoons pine nuts

  • 24 thin baguette toasts


  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.
  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.
  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.

Contributed By Photo © Tina Rupp Published December 2008

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