Best Tuna Crostini Recipes

CROSTINI WITH TUNA TAPENADE

Steps:

• Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
• Mound the tapenade on each toast, sprinkle with parsley, and serve.

TUNA CAPER CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.
• Combine all remaining ingredients in a mixing bowl and mix thoroughly.
• Top each toasted baguette slice with about 1 tablespoon of the tuna salad.

TUNA CROSTINI

Steps:

• Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.

TUNA AND CAPER BRANDADE CROSTINI

Steps:

• Make brandade:
• Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
• Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.

TUNA NICOISE CROSTINI

Steps:

• Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside.
• Remove yolks from eggs; set aside. Place whites in a bowl. Using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, reserved chopped olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Place 1 tablespoon mixture onto each crostini.
• Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl. Top each crostini with yolk, garnish with tarragon and reserved olives, and serve.

TUNA AND ROASTED PEPPER CROSTINI

Steps:

• Preheat oven to 350°F.
• On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
• Make tuna spread:
• In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
• Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.

CROSTINI WITH TUNA AND WHITE BEAN PUREE

Steps:

• Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add cannellini beans and cook until heated through, about 3 minutes.
• Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth. Season with salt and pepper and set aside.
• Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.
• Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives. Sprinkle with parsley and serve.

TUNA NICOISE CROSTINI

Steps:

• Preheat oven to 350°F.
• Make Crostini:.
• Set the baguette slices on baking sheet and lightly brush with olive oil.
• Bake until golden brown, turning once about 4 minutes.
• Finely chop half the green olives, set aside.
• Thinly slice the remaining green olives and pimento-stuffed olives, set aside.
• Remove yolks from eggs, set aside.
• Place whites in a bowl.
• Using a fork, mash egg whites until 1/4-inch pieces are formed.
• Add mayonnaise, tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon, stir to combine.(If needed - add more mayonnaise).
• Season with salt and pepper.
• Place 1 tablespoon mixture onto each crostini.
• Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl.
• Top each crostini with yolk, garnish with tarragon and reserved olives.
• Serve.

TUNA NICOISE CROSTINI WITH IMAN

Steps:

• Finely chop half the olives, and thinly slice remaining; set aside. Remove yolks from eggs, and discard. Place whites in a medium bowl; using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Top crostini with mixture; garnish with tarragon.

CROSTINI WITH TUNA TAPENADE

Steps:

• Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly. Mound the tapenade on each toast, sprinkle with parsley, and serve.

SMOKED TUNA PATE WITH CROSTINI

Steps:

• Bring the cream cheese and butter to room temperature and cut into small chunks.
• Beat the fish, cream cheese and butter in a mixing bowl with a hand mixer just until combined.
• Add the onion, dill, capers, lemon juice and Cognac; beat just until blended.
• Do not over-beat, the pate should have some texture.
• Season to taste with pepper.
• Line a 1-quart crock or mold with plastic wrap and pack the pate into it.
• Cover and refrigerate for a few hours to mellow the flavors.
• When ready to serve, un-mold onto a serving platter and peel off the plastic wrap.
• Garnish with capers and lemon wedges and serve at room temperature with crostini.
• For Crostini: Pre-heat oven to 350F.
• Slice baugettes into 1/4 inch thick slices.
• Arrange the bread slices in a single layer on baking sheets.
• Lightly brush one side of each slice all over with olive oil, then sprinkle lightly with the herbs.
• Bake just until crisp and light golden brown, about 12 to 15 minutes.
• Let cool to room temperature, then store in an airtight container or ziplock bags.
• This will make 5 or 6 dozen slices, depending on the size of the baugettes and the thickness of the slices.

TUNA CAPER CROSTINI

Steps:

• Preheat oven to 350ºF.
• Slice baguette into 1/2" thick slices and place on baking sheet.
• Drizzle both sides with a little olive oil and bake until toasted and golden, about 5-10 minutes.
• Remove from oven and ru with garlic on bothe sides.
• Combine all remaining ingredients in a mixing bowl and mix throughly.
• Top each toasted beguette slice with about 1 tablespoon of the tuna salad.

TUNA AND FAVA CROSTINI

Steps:

• Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet; brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about 15 minutes. Set aside.
• Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1 tablespoon oil and toss to coat.
• Combine tuna with its oil, minced red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna mixture to coarse paste. Season mixture to taste with salt and pepper.
• Baguette slices, fava beans, and tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room temperature. Cover and refrigerate fava beans and tuna mixture separately.
• Divide tuna mixture among baguette slices. Top with fava beans and garnish each with 1 parsley leaf.

SEARED TUNA WITH HUMMUS ON CROSTINI

Steps:

• In a food processor, combine chick peas, garlic, parsley, sesame seeds and red pepper flakes, and pulse until coarsely chopped and combined. Remove to a bowl, stir in extra-virgin olive oil, and add lemon juice.
• Heat canola oil in a saute pan and season tuna with salt, pepper, and paprika. Sear both sides and remove to a utility platter to let rest.
• While tuna is resting, arrange bread slices on baking sheet and toast in oven.
• Slice tuna and assemble appetizers by spooning hummus on each toast round and then topping with a piece of tuna. Top tuna with another small amount of hummus, about 1/8 teaspoon, and a small sprig of parsley.

RARE TUNA CROSTINI

Steps:

• cook

TUNA CAPER CROSTINI

Steps:

• Preheat oven to 350 degrees F.Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.Combine all remaining ingredients in a mixing bowl and mix thoroughly.Top each toasted baguette slice with about 1 tablespoon of the tuna salad.
• Recipe courtesy Dave Lieberman