Tuna and Pickled Onion Crostini

Name: Tuna and Pickled Onion Crostini
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

SAVEUR EDITORS

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

Ingredients

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

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Instructions

Step 1

Using a fork, combine the first seven ingredients in a medium bowl. Gently stir in the tuna and season with salt and pepper.

Step 2

Spread 1 tbsp. of the mixture on each slice of toast and serve at room temperature.

Using a fork, combine the first seven ingredients in a medium bowl. Gently stir in the tuna and season with salt and pepper.
Spread 1 tbsp. of the mixture on each slice of toast and serve at room temperature.