| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Essnce13 |
10 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Finely-chopped fresh sage |
| 1 |
c |
White beans; cooked til very tend |
| 2 |
tb |
Lemon juice |
| 6 |
oz |
Oil-packed tuna -; (1 can) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 10 |
|
Croutons; warm |
|
|
(large slices of toasted French bread) |
| 10 |
sm |
Arugula leaves |
| 10 |
|
Strips Roasted red peppers |
INSTRUCTIONS
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 2 1/2 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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