22
MEDITERRANEAN TUNA
Makes 1 cup
1
⁄
2
ounce red onion
1
6-ounce can tuna packed in oil*
1
1
⁄
2
tablespoon capers
1
tablespoon fresh parsley
1
teaspoon lemon juice
1
⁄
2
teaspoon dried oregano
1
⁄
4
teaspoon salt
1
teaspoon extra virgin olive oil (optional)
Place the red onion in the work bowl fitted with the chopping blade.
Place cover on work bowl and press On button. Process on High to
chop onion finely, about 15 seconds. Add tuna, 1 tablespoon of
capers, parsley, lemon juice, oregano, and salt. Press Pulse button
and pulse on High until tuna mixture is well blended about 6-8 times. If
the tuna mixture appears to be dry, pulse in the optional teaspoon of
olive oil.
Add last
1
⁄
2
tablespoon of capers and pulse 2-3 times to maintain some
texture of the capers. Transfer to a serving dish or resealable container.
Cover and refrigerate if not serving immediately.
*The imported Italian tuna packed in olive oil has the best flavor for this
recipe.
Nutritional information per 1/4 cup serving:
Calories 88 (37% from fat) • carb 1g • pro 13g • fat 4g
• sat fat 1g • chol 8mg • sod 288mg • calc 13mg • fiber 0g
ARTICHOKE TAPENADE
Makes 1 cup
2
tablespoons pine nuts, toasted
1
14-ounce can artichoke hearts, drained
2
sun-dried tomato halves, sliced
1
tablespoon green onion
1
⁄
4
cup (packed) fresh Italian parsley leaves
1
teaspoon extra virgin olive oil
1
⁄
4
teaspoon kosher salt
Place the pine nuts in the work bowl fitted with the chopping blade.
Place cover on work bowl and press On button, then the Pulse button,
and pulse on High Food Processor Button until finely ground. Add the
remaining ingredients and pulse on High until all ingredients are incor-
porated and smooth.
Serve with crackers or vegetables as a dip.
Nutritional information per 1/4 serving:
Calories 88 (41% from fat) • carb 11g • pro 3g • fat 4g
• sat fat 1g • chol 0mg • sod 699mg • calc 12mg • fiber 3g
ENDIVE WITH SHRIMP FILLING
A great finger food, not too fussy, and easy to do ahead.
Makes 30 appetizers (1
1
⁄
4
cups shrimp filling)
2
tablespoons fresh parsley leaves
2
shallots, peeled and quartered
1
tablespoon unsalted butter
1
teaspoon dill weed
6
ounces cooked, peeled and deveined shrimp,
cut in 1-inch pieces
4
ounces lowfat cream cheese, cut into 1-inch pieces
2 -3 Belgian endive (30 leaves)
Place the parsley in the work bowl fitted with the chopping blade.
Turn ON and process until finely chopped, about 10 seconds; remove
and reserve. Place shallots in work bowl; press Pulse. Pulse on High
to chop finely, about 10 pulses. Heat butter in a Cuisinart
®
8-inch
non-stick skillet over medium heat. Add shallot and cook, stirring, until
golden brown, about 5 to 6 minutes. Turn off heat and stir in dill weed.
Set aside to cool.
Add shrimp to work bowl; pulse to chop, 5 times. Remove and
reserve. Process cream cheese until smooth and creamy, about 15
seconds; scrape work bowl. Add half the reserved parsley, cooled
shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
Trim
1
⁄
2
inch from bottom of endive leaves. Separate into individual
