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.