Hot Tuna Appetizer Recipe

Name: Hot Tuna Appetizer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 (7 oz.) can water-packed tuna, drained and flaked; 12 anchovy fillets, chopped; 3/4 c. chopped green pepper; 1/2 c. chopped pimento; 1 egg, hard-cooked and chopped; 3 green onions, chopped; 1 c. Russian dressing; 1 1/2 Tbsp. cognac; 6 Tbsp. butter; 6 thin white bread slices, crusts removed; 1 Tbsp. Worcestershire sauce

Servings: persons

1 (7 oz.) can water-packed tuna, drained and flaked
12 anchovy fillets, chopped
3/4 c. chopped green pepper
1/2 c. chopped pimento
1 egg, hard-cooked and chopped
3 green onions, chopped
1 c. Russian dressing
1 1/2 Tbsp. cognac
6 Tbsp. butter
6 thin white bread slices, crusts removed
1 Tbsp. Worcestershire sauce

1
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
2
Mix well and set aside.
3
In small bowl, mix remaining Russian dressing with cognac and set aside.
4
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
5
In same pan, spread tuna mixture over bread.
6
Cover with Russian dressing mixture.
7
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
8
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (7 oz.) can water-packed tuna, drained and flaked, 12 anchovy fillets, chopped, 3/4 c. chopped green pepper, 1/2 c. chopped pimento, and more.

Yes, Hot Tuna Appetizer falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Tuna Appetizer

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