Tuna And Roasted Pepper Crostini Recipes

TUNA CROSTINI

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.

CROSTINI WITH TUNA TAPENADE

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.

ROASTED RED PEPPER FILLED WITH TUNA

Steps:

• Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
• While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
• When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

TUNA AND ROASTED PEPPER CROSTINI

Steps:

• Preheat oven to 350°F.
• On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
• Make tuna spread:
• In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
• Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.