Tuna Crostini

Total Time
10 min
10 min
0 min
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.

cooked tuna

¾ pound(s), steak


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


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


  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.
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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