Tuna-Artichoke Cups the Editors of Publications International, Ltd.
Makes 12 appetizers
|1||can (6 ounces) tuna in water, preferably albacore, drained, liquid reserved|
|1/4||cup minced shallots|
|1||tablespoon white wine vinegar|
|1/4||teaspoon ground coriander|
|4||ounces cream cheese|
|1||can (14 ounces) artichoke hearts, drained and coarsely chopped|
|1||tablespoon lemon juice|
|1/4||teaspoon white pepper|
|Dash fresh nutmeg|
|2||tablespoons unsalted butter, melted|
|Chopped parsley or chives, for garnish|
- Preheat oven to 350°F. In a small saucepan, heat tuna liquid, shallots, vinegar and coriander to boiling. Reduce heat; simmer uncovered until liquid has evaporated. Add tuna and cream cheese and cook, stirring constantly, until cheese melts. Stir in artichokes, lemon juice, salt, pepper and nutmeg. Cool slightly.
- Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon tuna mixture evenly into wonton-wrapper cups.
- Brush edges of wonton wrappers with melted butter. Bake for 20 minutes or until tuna mixture is set and edges of wonton wrappers are browned. Sprinkle with parsley or chives, if desired.
|Serving Size:||1 appetizer|
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||50 %|
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