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A TASTE OF ITALY

This is an interesting appetizer or accompaniment to a hearty salad. The recipe comes from a new cookbook, "Italy Anywhere" by Lori De Mori (Viking, 2000).

BRUSCHETTA WITH TUNA

4 slices country bread

1 can (6-ounce) tuna packed in olive oil

1 tablespoon capers

Splash of white wine

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons chopped chives

Preheat oven to 375 degrees. Toast bread in the oven until golden, then cut the slices in half.

Lightly drain the tuna, then mash it with a fork until smooth. Stir in capers and wine, then fold in mayonnaise and mustard.

Spread over the toasted bread; sprinkle with the chopped chives and serve. Makes 4 servings.

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