Tuna and Pickled Onion Crostini
4 tbsp. extra-virgin olive oil
2 tbsp. salt-packed capers, soaked,
drained, and finely chopped
12 pickled cocktail onions, drained
and roughly chopped
8 small gherkins, finely chopped
1 tbsp. red wine vinegar
1 tbsp. finely chopped flat-leaf parsley
1 jarred roasted red pepper, chopped
2 5-oz. cans tuna in water, drained
Kosher salt and freshly ground black pepper,
28 thin slices baguette, toasted
1. Using a fork, combine the first seven ingredients in a medium bowl. Gently stir in the tuna and season with salt and pepper.
2. Spread 1 tbsp. of the mixture on each slice of toast and serve at room temperature.
SERVES 6 – 8