Best Tuna Nicoise Crostini With Iman Recipes

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CROSTINI WITH TUNA TAPENADE



Crostini with Tuna Tapenade image

Provided by Ina Garten

Time 1h27m

Yield 36 appetizers

Number Of Ingredients 14

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

Steps:

  • Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
  • Mound the tapenade on each toast, sprinkle with parsley, and serve.

TUNA CROSTINI



Tuna Crostini image

Elegant and refined, with a surprisingly delightful crunch gets the party going. Crisp on the bottom, dense and rich on the top, it's the perfect appetizer for any gathering. Purchase pre-made crostini for extreme ease and convenience.

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.

SIMPLE CROSTINI



Simple Crostini image

Crostini are perfect spooned high with your pick of toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 10

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
White-Bean and Caper Crostini
Tomato-Basil Crostini
Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

  • Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
  • Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g

TUNA NICOISE CROSTINI



Tuna Nicoise Crostini image

These easy hors d'oeuvres call for ingredients that are most likely already in your pantry. Originally found on Martha Stewart's web site but have taken the liberty to make a few changes to it.

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

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