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5 superfood recipes on a budget

By: Enrique Gili on April 24, 2012, 5:17 p.m.

Photo: travellight/Shutterstock

5 of 7

Tuna Tapenade Crostinis

Like the best tuna sandwich you’ve ever had except 10 times better.
Tuna Tapenade Crostinis


  • 1 5-ounce can Genova tuna packed in olive oil, drained
  • 1 clove garlic, minced
  • 2 tablespoons capers, drained
  • 1/2 cup pitted green olives, sliced
  • 1 hard-boiled egg, chopped fine
  • 4 tablespoons olive oil, divided
  • 2 tablespoons fresh parsley, chopped fine
  • Handful fresh basil leaves, torn
  • 1/2 lemon, juiced
  • 1/2 lemon, zest
  • Salt and black pepper to taste
  • 1 day-old baguette, sliced
Time estimates

Prep time: 15 minutes

Total time: 40 minutes


  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Mound tapenade on crostinis. Serve at room temperature. Awesome with aioli sauce.
Makes about 24 crostinis