2

Tuna Crostini

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
Use a dark Mediterranean olive (niçoise could be substituted for kalamata), but make sure to choose a variety packed in vinegar rather than oil to save on fat.
Ingredients

cooked tuna

¾ pound(s), steak

lemon(s)

1 medium, juice of 1 lemon

uncooked eurpoean anchovies

1 oz, anchovy paste

black pepper

¼ tsp, freshly ground

plum tomato(es)

1 medium, chopped

uncooked scallion(s)

4 medium, thinly sliced

olive(s)

6 medium, kalamata variety

fresh parsley

2 Tbsp, chopped flat leaf

Italian bread

8 slice(s), 1/2 inch thick slices, halved crosswise, lightly toasted

Instructions

  1. Spray the broiler rack with nonstick spray; preheat the broiler. Broil the tuna 4 inches from the heat until just opaque in the center, about 5 minutes on each side.
  2. In a large bowl, combine the lemon juice, anchovy paste, and pepper. Flake in the tuna, then add the tomato, scallions, olives, and parsley; toss to combine. Mound onto the bread slices.
Notes
Crostini, which means “little toasts” in Italian, are usually just brushed with olive oil. But to perk up the palate, we’ve added a topping with fresh tuna, olives, tomato, and anchovy.For a stronger anchovy taste, substitute three anchovy fillets, rinsed, patted dry, and minced, for the paste. If you find salt-packed anchovies (available at Greek or Italian markets), use them; they’re far superior in flavor to the usual tinned variety.

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