Tuna-Parmesan Canapés

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Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup grated Parmesan cheese
  • 7 ounces canned Italian tuna in olive oil
  • 2 to 3 tablespoons milk
  • Toast triangles
  • 3 tablespoons chopped parsley


  1. Place the grated cheese and fish with its oil in a mortar and pound it until well mashed. Add more cheese if desired. Press through a sieve into a bowl.

  2. Blend in the milk, a little at a time, until the pâté is of spreading consistency.

  3. Spread on triangles of unbuttered warm toast. Sprinkle lightly with chopped parsley.

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