Tuna crostini
2
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
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 which are available at Greek or Italian markets, use them; they’re far superior in flavor to the usual tinned variety. 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
Cooking spray
2 spray(s)
Uncooked tuna
12 oz, steak
Fresh lemon juice
2 Tbsp
Anchovy paste
2 Tbsp
Black pepper
¼ tsp, freshly ground
Plum tomato
1 medium, chopped
Scallions
4 medium, thinly sliced
Olives
6 olive(s), medium, kalamata variety
Fresh parsley
2 Tbsp, flat leaf-variety, finely chopped
Italian bread
4 oz, cut into 8 thin slices, lightly toasted
