Ingredients 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 Instructions 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.