Yield: 10 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 cup | Chopped onion |
2 teaspoons | Minced garlic |
1 teaspoon | Finely-chopped fresh sage |
1 cup | White beans; cooked til very tend |
2 tablespoons | Lemon juice |
6 ounces | Oil-packed tuna -; (1 can) |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
10 \N | Croutons; warm |
\N \N | (large slices of toasted French bread) |
10 smalls | Arugula leaves |
10 \N | Strips Roasted red peppers |
In a small skillet heat the oil, add the onion, and saute, stirring frequently, until soft, about 5 minutes. Stir in the garlic and sage, cook for 1 minute. Transfer to a food processor, add the white beans, lemon juice, tuna, and seasonings. Process until smooth. Spread on warm toast and garnish with arugula and pepper strips. This recipe yields 2½ cups of spread or 10 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.