TUNA CANAPE SPREAD
Make and share this Tuna Canape Spread recipe from Food.com.
Provided by Bliss
Categories Spreads
Time 5m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- DRAIN TUNA. Combine tuna, celery and onion.
- Blend together mayonnaise, lemon juice,.
- and worcestershire sauce; add to tuna mixture.
- Toss lightly.
- Yield: 16 canapes.
- I just made this because of the concern that it was too "liquidy" according to the reviewer, and it was perfect. I just added "drain well", because my only conclusion is that she didn't drain it. I just used water packed, and i think the "oil" probably gives it a bit more flavor. I would also suggest letting it set for a few hours so the flavors meld.
Nutrition Facts : Calories 34.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 2.8, Sodium 63.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 3.4
CROSTINI WITH TUNA TAPENADE
Provided by Ina Garten
Time 1h27m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
- Mound the tapenade on each toast, sprinkle with parsley, and serve.
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