Toasts with tuna and preserved lemon spread

0
20
Toasts with tuna and preserved lemon spread
  • 0:20 Prep
  • 0:10 Cook
  • Makes 30
  • Capable cooks

Get the festivities rolling with these tuna toast bites that will take you right through summer.

Featured in
Christmas menu plans, Fish recipes

Ingredients

  • 175g unsalted butter, softened, chopped
  • 2 x 95g cans tuna in spring water, drained
  • 2 tablespoons baby capers, roughly chopped
  • 2 wedges preserved lemon, flesh discarded, rind finely chopped (see top tips)
  • 1 tablespoon finely chopped flat-leaf parsley, plus extra, to serve
  • 1 tablespoon lemon juice
  • 1/2 baguette, cut into 30 slices
  • Extra virgin olive oil, to drizzle

Method

  • Step 1
    Process butter in a food processor until smooth and pale. Add tuna and process until smooth. Transfer to a bowl. Stir in capers, preserved lemon, parsley and lemon juice. Season with pepper.
  • Step 2
    Preheat a chargrill pan over medium heat. Drizzle bread slices with oil, then season with salt and pepper. Working in 3 batches, add to pan and cook for 1 minute each side or until golden. Cool.
  • Step 3
    Spread toasts with tuna and top with extra parsley to serve.

Notes

Top tips: Preserved lemons are from selected supermarkets and delis. substitute the zest of 2 lemons.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef

Source: taste.com.au

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