Monday, June 6, 2011

Tuna and Caper Crostini


Nothing like a little bite of savory goodness to whet your appetite for a nice meal. I could also see adding a chopped boiled egg for a tuna salad twist.

1 baguette
2 (6-ounce) cans white meat tuna packed in water, drained
1/4 cup capers, rinsed and drained
1 large shallot, minced
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
15 to 20 grinds of black pepper
1 - 2 t. lemon zest

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.

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