Rating: 4 stars
484 Ratings
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  • 484 Ratings
Marcia Kiesel
December 2008

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Credit: © Tina Rupp

Recipe Summary test

total:
20 mins
Yield:
Makes 2 Dozen Toasts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The mousse can be refrigerated overnight. Bring to room temperature before serving.

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