White bean and tuna spread

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.

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