White bean and tuna spread
10 servings
Ingredients
| Quantity | 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) |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 10 | Croutons; warm | |
| (large slices of toasted French bread) | ||
| 10 | smalls | Arugula leaves |
| 10 | Strips Roasted red peppers | |
Directions
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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