Tuna-Red Pepper Mousse Toasts

1. 1

   In a food processor, combine 4 tablespoons of the butter with the tuna and red pepper and process to a coarse puree.

2. 2

   Season with salt and pepper.

3. 3

   In a small skillet, melt the remaining 1 tablespoon of butter.

4. 4

   Add the pine nuts and cook over low heat, stirring occasionally, until golden brown, about 3 minutes.

5. 5

   Spread about 2 teaspoons of tuna mousse on each toast and transfer to a platter.

6. 6

   Garnish with the toasted pine nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.