Best Rare Tuna Crostini Recipes

Tuna and Caper Brandade Crostini image

Yield Makes 4 hors d'oeuvre servings

Number Of Ingredients 12

For brandade
1/2 lb potatoes, peeled and cut into 1/2-inch cubes (1 cup)
3/4 cup whole milk
2 large garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6-oz) can solid white tuna packed in olive oil
2 tablespoons bottled capers (not salt-packed), rinsed, drained, and chopped
3 tablespoons extra-virgin olive oil
Accompaniment: crostini

Steps:

Make brandade:
Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.

Tuna Caper Crostini image

Provided by Dave Lieberman

Categories appetizer

Time 25m

Yield about 30 toasts

Number Of Ingredients 8

1 baguette
2 (6-ounce) cans white meat tuna packed in water, drained
1/4 cup capers, drained
1 large shallot, minced
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
15 to 20 grinds of black pepper

Steps:

Preheat oven to 350 degrees F.
Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.
Combine all remaining ingredients in a mixing bowl and mix thoroughly.
Top each toasted baguette slice with about 1 tablespoon of the tuna salad.

Tuna Crostini image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4-6 Servings

Number Of Ingredients 7

1 (5 ounce) can Genova Tuna in Olive Oil
1 French baguette, thinly sliced
Sea salt and freshly ground black pepper
3 tablespoons lemon juice
4 Roma tomatoes, finely diced
1 tablespoon roasted garlic, minced
½ cup fresh basil, chopped

Steps:

Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.

Seared Tuna with Hummus on Crostini image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 30m

Yield approximately 12 to 18 appetizers

Number Of Ingredients 13

1 (16-ounce) can chick peas, drained
3 cloves garlic, quartered
2 tablespoons chopped flat-leaf parsley
3 tablespoons sesame seeds
1/2 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons canola oil
1 pound fresh tuna steaks
Salt and freshly ground black pepper
1/2 teaspoon paprika
1 baguette loaf French bread or sesame seed loaf, cut into 1/2-inch slices
12 to 18 small sprigs parsley

Steps:

In a food processor, combine chick peas, garlic, parsley, sesame seeds and red pepper flakes, and pulse until coarsely chopped and combined. Remove to a bowl, stir in extra-virgin olive oil, and add lemon juice.
Heat canola oil in a saute pan and season tuna with salt, pepper, and paprika. Sear both sides and remove to a utility platter to let rest.
While tuna is resting, arrange bread slices on baking sheet and toast in oven.
Slice tuna and assemble appetizers by spooning hummus on each toast round and then topping with a piece of tuna. Top tuna with another small amount of hummus, about 1/8 teaspoon, and a small sprig of parsley.