Best Tuna Nicoise Crostini Recipes

Tuna Nicoise Crostini image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup green olives, pitted
4 hard-boiled eggs, peeled
5 tablespoons mayonnaise
1 three-ounce can solid white tuna in oil, drained and broken into small pieces
2 tablespoons capers, drained and chopped
1 tablespoon chopped fresh tarragon leaves, plus more for garnish
Salt and freshly ground black pepper
Quick Crostini

Steps:

Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside.
Remove yolks from eggs; set aside. Place whites in a bowl. Using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, reserved chopped olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Place 1 tablespoon mixture onto each crostini.
Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl. Top each crostini with yolk, garnish with tarragon and reserved olives, and serve.

Tuna Nicoise Crostini image

Provided by Manami

Categories Spreads

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/4 cup pimento stuffed olive
1/4 cup green olives, pitted
4 hard-boiled eggs
5 tablespoons mayonnaise
1 (3 ounce) can solid white 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

Steps:

Preheat oven to 350°F.
Make Crostini:.
Set the baguette slices on baking sheet and lightly brush with olive oil.
Bake until golden brown, turning once about 4 minutes.
Finely chop half the green olives, set aside.
Thinly slice the remaining green olives and pimento-stuffed olives, set aside.
Remove yolks from eggs, set aside.
Place whites in a bowl.
Using a fork, mash egg whites until 1/4-inch pieces are formed.
Add mayonnaise, tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon, stir to combine.(If needed - add more mayonnaise).
Season with salt and pepper.
Place 1 tablespoon mixture onto each crostini.
Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl.
Top each crostini with yolk, garnish with tarragon and reserved olives.
Serve.

Nutrition Facts : Calories 161.9, Fat 8.7, SaturatedFat 1.6, Cholesterol 89.3, Sodium 299.8, Carbohydrate 13.8, Fiber 0.7, Sugar 0.8, Protein 6.9

Tuna Nicoise Crostini with Iman image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup pitted green olives
2 hard-boiled eggs
5 tablespoons mayonnaise
1 can (about 3 ounces) solid white tuna in oil, drained, and broken into small pieces
2 tablespoons capers, rinsed and chopped
1 tablespoon chopped fresh tarragon, plus more for garnish
Coarse salt and freshly ground pepper
Easy Crostini

Steps:

Finely chop half the olives, and thinly slice remaining; set aside. Remove yolks from eggs, and discard. Place whites in a medium bowl; using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Top crostini with mixture; garnish with tarragon.