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Friday, April 24, 2015

Tuna Nicoise Crostini

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 10
  • 1/4 cup pimento stuffed olive
  • 1/4 cup green olives, pitted
  • 4 hard-boiled eggs
  • 5 tablespoons mayonnaise
  • 1 (3 ounce) can solid tuna, in vegetable oil, drained and broken into small pieces
  • 2 tablespoons capers, drained and chopped
  • 1 tablespoon chopped fresh tarragon leaves
  • chopped fresh tarragon leaves, garnish
  • salt, to taste
  • freshly ground coarse black pepper, to taste
  • 1/2 french baguettes or 1/2 italian bread, cut into 1/2-inch slices
  • 2 tablespoons extra virgin olive oil

Recipe

  • 1 preheat oven to 350°f.
  • 2 make crostini:.
  • 3 set the baguette slices on baking sheet and lightly brush with olive oil.
  • 4 bake until golden brown, turning once about 4 minutes.
  • 5 finely chop half the green olives, set aside.
  • 6 thinly slice the remaining green olives and pimento-stuffed olives, set aside.
  • 7 remove yolks from eggs, set aside.
  • 8 place whites in a bowl.
  • 9 using a fork, mash egg whites until 1/4-inch pieces are formed.
  • 10 add mayonnaise, tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon, stir to combine.(if needed - add more mayonnaise).
  • 11 season with salt and pepper.
  • 12 place 1 tablespoon mixture onto each crostini.
  • 13 place reserved yolks in a sieve. with a spoon, press yolks through sieve into a bowl.
  • 14 top each crostini with yolk, garnish with tarragon and reserved olives.
  • 15 serve.

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