Tuna Toasts
- 12 1/2 oz Tuna in oil -- drained
- 1 c Butter
- 1/2 c Whipping cream
- 1 ts Dijon mustard
- 1 sm Dried hot red chile --
- Finely crushed
- 1/4 ts Coarsely ground black
- Pepper
- 2 tb Chopped capers
- 1/4 c Chopped parsley
- 1/2 c Pimiento-stuffed olives --
- Chopped
- Salt (optional)
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 1/4 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 3-1/2 cups.
Recipe By : the California Culinary Academy
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
cream, mustard, chile, and pepper. Process until mixture is smooth.
2. Turn into a bowl and blend in capers, parsley, and 1/4 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 3-1/2 cups.
Recipe By : the California Culinary Academy
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
