Like the best tuna sandwich you’ve ever had except 10 times better.
Tuna Tapenade Crostinis
1 5-ounce canGenova tuna packed in olive oil, drained
1 clovegarlic, minced
2 tablespoonscapers, drained
1/2 cuppitted green olives, sliced
1hard-boiled egg, chopped fine
4 tablespoonsolive oil, divided
2 tablespoonsfresh parsley, chopped fine
Handfulfresh basil leaves, torn
Salt and black pepperto taste
1day-old baguette, sliced
Prep time: 15 minutes
Total time: 40 minutes
Preheat oven to 400 degrees Fahrenheit.
Add tuna to mixing bowl, breaking apart flesh with fork. Add garlic, capers and green olives. Stir about 1 minute. Add egg, 1 tablespoon olive oil, parsley, basil, lemon juice and zest to bowl. Stir about 2 minutes. Don’t over-process; flecks of green and the yellow egg yolk should be visible. Cover and refrigerate for one hour.
Slice bread into thin sections. Brush with 3 tablespoons olive oil. Place on baking sheet. Cook about 8 minutes, or golden brown. Remove from oven and allow to cool.
Mound tapenade on crostinis. Serve at room temperature. Awesome with aioli sauce.