Mediterranean Tuna, Artichoke Tapenade

MEDITERRANEAN TUNA

Makes 1 cup

1⁄2 ounce red onion

16-ounce can tuna packed in oil*

11⁄2 tablespoon capers

1tablespoon fresh parsley

1teaspoon 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

114-ounce can artichoke hearts, drained

2sun-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 (11⁄4 cups shrimp filling)

2tablespoons fresh parsley leaves

2shallots, peeled and quartered

1tablespoon unsalted butter

1teaspoon dill weed

6ounces cooked, peeled and deveined shrimp, cut in 1-inch pieces

4ounces 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