Recipe Details

Assorted Tuna Crostini

Ingredients

Toasted Bread Base

• 1/4 cup extra-virgin olive oil
• 1 small garlic clove, crushed
• 1 loaf French bread or ciabatta, cut into 1/2-inch slices

Tomato-Basil Bruschetta Topping

• 2 medium ripe tomatoes, diced
• 1/4 cup minced red onion
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1 small garlic clove, crushed
• 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
• Salt and pepper to taste
• Finely shredded basil

Description

1. Toast the Bread: Preheat oven to 425°F. In a small bowl, combine olive oil and garlic. Brush bread slices on both sides with olive-oil mixture. Cook bread in oven 5 to 8 minutes or until lightly toasted, turning once.
2. Prepare the Tomato-Basil Bruschetta Crostini: In a bowl, combine tomatoes, red onion, olive oil, vinegar and garlic, then gently stir in the tuna. Add salt and pepper to taste. Spoon mixture onto ¼ of the toasted bread slices. Garnish with basil.
3. Prepare the Olive Tapenade Crostini: In a bowl, combine black olives, green olives, pimentos, pars-ley and capers, and then gently stir in the tuna. Spoon mixture onto ¼ of the toasted bread slices.
4. Prepare the Avocado Toast Crostini: In a medium bowl, combine avocado and lemon juice, and then mash with a fork. Add salt and pepper to taste. Spoon mixture onto ¼ of the toasted bread slices. Top with the tuna, cherry tomatoes, scallions and microgreens.
5. Prepare the Chickpea-Rosemary Crostini: Divide chickpeas evenly into two bowls. With a fork, mash half of chickpeas with olive oil and salt. In the other bowl, toss whole chickpeas with red onion, rosemary and pepper, and then gently stir in the tuna. Spread mashed chickpeas onto final ¼ of toasted bread slices. Top with whole chickpea mixture, gently pressing chickpeas in. Garnish with small rosemary sprigs.