Tuna Nicoise Crostini

  1. Preheat oven to 350u0b0F.
  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.

pimento stuffed olive, green olives, eggs, mayonnaise, solid white tuna, capers, tarragon, tarragon, salt, freshly ground coarse black pepper, baguettes, extra virgin olive oil

Taken from www.food.com/recipe/tuna-nicoise-crostini-148092 (may not work)

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