Tuna With Hot Cherry Peppers on Crostini

• 1 Italian bread (approx. 12 in.) or 1 baguette (approx. 12 in.)
• 2 tablespoons light extra virgin olive oil, for brushing
• black pepper, for sprinkling
• 1 (5 ounce) can solid white tuna packed in water
• 3 pickled hot cherry peppers (seeds removed, chopped)
• 1 tablespoon red onion (finely chopped)
• 1 teaspoon additional red onion (finely chopped)
• 13 cup pitted black olives (coarsely chopped)
• 13 cup canned chickpeas (whole, rinsed)
• 14 teaspoon black pepper
• 2 teaspoons fresh lemon juice (Juice of 1/2 of a lemon)
• 13 cup light extra virgin olive oil

1. To make crostini: Preheat oven to 400F
2. Cut 12 thin ( 1/4- to 1/2-inch) diagonal slices from Italian bread and arrange on baking sheet.
3. Brush tops lightly with olive oil and sprinkle with a little black pepper.
4. Place baking sheet on center rack in oven and bake 10 minutes or until crisp.
5. Remove from oven and set aside.
6. To make Tuna Mixture: Drain the tuna and break it up slightly in a bowl with a fork.
7. Add cherry peppers, onions, olives, chick peas, black pepper, lemon juice and olive oil.
8. Toss gently with fork until ingredients are evenly distributed.
9. Spoon onto crostini just before serving.

italian bread, light extra virgin olive oil, black pepper, solid white tuna, peppers, red onion, additional red onion, black olives, chickpeas, black pepper, lemon juice, light extra virgin olive oil

Taken from www.food.com/recipe/tuna-with-hot-cherry-peppers-on-crostini-456357 (may not work)