When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.

Yield: serves 6-8


  • 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.