This is an easy appetizer to make, and is especially good when all you have in the larder is a can of tuna, a tomato, some celery, an onion, and a loaf of Italian bread. This Crostini can also be made with fresh tuna. That option requires an extra step which is detailed in the recipe below, but in our opinion is worth the extra work!.
|1||Cup||Tuna – packed in olive oil|
|1||Tbl||Extra virgin olive oil|
|1/4||Cup||White onion – diced|
|1/4||Cup||Celery – diced|
|4||Slices||Bread – Italian Country|
|1||Small||Tomato – sliced|
Preparation (Canned Tuna)
Preheat the oven to 475 degrees Fahrenheit, if using your oven to toast the bread
Blend the tuna, mayonnaise, olive oil and lemon juice together on high speed using either a processor or a hand blender. Add the remaining ingredients – except the bread, and mix thoroughly by hand. Place resultant mixture in the refrigerator for 15 minutes.
At the end of this time, toast 4 slices of Italian Bread on both sides in a very hot (475 degree) oven, or in the broiler. Rub the side upon which the tuna mixture will be placed with a peeled garlic clove (optional). Heap the tuna mixture on the toast, add two or three tomato slices to each crostini, and place under the broiler for 2-4 minutes. Serve warm.
Preparation (Fresh Tuna)
Cooking times for the tuna assume a piece of tuna about 1.5 inches thick. Wrap the tuna in aluminum foil. Place in a non-stick fry pan and turn the heat to medium high. Cook for two minutes on one side, turn the packet over and cook again for two minutes. [If the tuna is less than 1.5 inches thick, cook for 1.5 minutes on each side.] When cooking is finished, unwrap the tuna immediately, and chop coarsely. Mix all ingredients by hand – do not use a processor. Place resultant mixture in the refrigerator for 15 minutes. Continue making the crostini as described above.