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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).


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.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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