For a creamy rich and zesty appetizer, these tuna and cream cheese-filled pinwheels fit the bill. They are a grand way to begin your entertaining as they can be made ahead and parsley-rolled just before serving.
For variation, omit the tuna fish, garlic, and lemon juice and substitute parmesan cheese and chopped red or green pepper. Or use chopped ham, chopped green onions, and mustard.
Serve with sliced radishes and zucchini or cucumber rounds.
Makes 16 pinwheels.
Hot and Cold Appetizers, Section 1, Card 38
- 8 slices bread crusts removed
- 1 8- ounce package cream cheese room temperature
- 2 tablespoons lemon juice
- 1 6 1/2- ounce can chunk light tuna finely chopped
- 1 clove garlic minced or pressed
- 2 tablespoons chives
- seasoned salt to taste
- parsley minced
Roll bread with rolling pin to flatten slices and make them easy to roll. Set slices on damp tea towel to prevent drying out.
Meanwhile, mix together cream cheese and lemon juice until fluffy and well combined. Add tuna, garlic, chives, and seasoned salt, mixing well.
Spread mixture on bread slices, covering entire surface. Roll each slice jelly-roll fashion.
Place seamside down, on foil. Wrap tightly and chill in refrigerator or freezer for 2 to 4 hours.
Remove wrapping. Cut each roll in half. Roll pieces into minced parsley.
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