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Tuna-Red Pepper Mousse Toasts
© Tina Rupp

Tuna-Red Pepper Mousse Toasts

  • SERVINGS: Makes 2 Dozen Toasts
  • FAST
  1. 5 tablespoons unsalted butter, at room temperature
  2. One 7-ounce jar olive oil-packed tuna, drained and flaked
  3. 1 small roasted red pepper, coarsely chopped (1/2 cup)
  4. Salt and freshly ground black pepper
  5. 2 tablespoons pine nuts
  6. 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.


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