Tuna toasts
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12½ | ounce | Tuna in oil -- drained |
| 1 | cup | Butter |
| ½ | cup | Whipping cream |
| 1 | teaspoon | Dijon mustard |
| 1 | small | Dried hot red chile -- |
| Finely crushed | ||
| ¼ | teaspoon | Coarsely ground black |
| Pepper | ||
| 2 | tablespoons | Chopped capers |
| ¼ | cup | Chopped parsley |
| ½ | cup | Pimiento-stuffed olives -- |
| Chopped | ||
| Salt (optional) | ||
Directions
1. Place tuna in food processor. Cut butter in pieces and add to tuna with cream, mustard, chile, and pepper. Process until mixture is smooth.
2. Turn into a bowl and blend in capers, parsley, and ¼ cup of the olives. Taste, and add salt if needed. Spread in a crock or terrine. Cover and refrigerate until mixture is firm and flavors are well blended (2 to 3 hours or overnight).
3. Remove from refrigerator about 30 minutes before serving. Garnish with remaining chopped olives and serve with thin slices of French bread or crackers.
Makes about 3-½ cups.
Recipe By : the California Culinary Academy From: Date: 05/28 File