Killer amuse bouches to the tuscan dinner party in this issue.
Tuna and Pickled Onion Crostini
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
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,
to taste
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
