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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