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Name: Tuna Toasts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 tb Chopped capers; 1/2 c Pimiento-stuffed olives --; Finely crushed; 12 1/2 oz Tuna in oil -- drained; 1/4 ts Coarsely ground black; 1 c Butter; 1/4 c Chopped parsley; Salt optional; Chopped; 1 sm Dried hot red chile --; Pepper; 1/2 c Whipping cream; 1 ts Dijon mustard

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INGREDIENTS

2 tb Chopped capers
1/2 c Pimiento-stuffed olives --
Finely crushed
12 1/2 oz Tuna in oil -- drained
1/4 ts Coarsely ground black
1 c Butter
1/4 c Chopped parsley
Salt ; optional
Chopped
1 sm Dried hot red chile --
Pepper
1/2 c Whipping cream
1 ts Dijon mustard

Servings

INSTRUCTIONS

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

NOTES

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Tuna Toasts

2 tb Chopped capers
1/2 c Pimiento-stuffed olives --
 Finely crushed
12 1/2 oz Tuna in oil -- drained
1/4 ts Coarsely ground black
1 c Butter
1/4 c Chopped parsley
 Salt optional
 Chopped
1 sm Dried hot red chile --
 Pepper
1/2 c Whipping cream
1 ts Dijon mustard

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

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 16 Servings

Calories: 109
Calories from Fat: 109 (100%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.5g
Cholesterol 33.1mg		10 %
Sodium 90.1mg		3 %
Potassium 11.6mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 109

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