Ingredients

• Ingredients
  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

Directions

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.