TUNA CAPER CROSTINI
Provided by Dave Lieberman
Categories appetizer
Time 25m
Yield about 30 toasts
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.
- Combine all remaining ingredients in a mixing bowl and mix thoroughly.
- Top each toasted baguette slice with about 1 tablespoon of the tuna salad.
TUNA CROSTINI
Elegant and refined, with a surprisingly delightful crunch gets the party going. Crisp on the bottom, dense and rich on the top, it's the perfect appetizer for any gathering. Purchase pre-made crostini for extreme ease and convenience.
Provided by Food Network
Categories appetizer
Time 25m
Yield 4-6 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.
TUNA AND FAVA CROSTINI
Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water.
Provided by Tori Ritchie
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet; brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about 15 minutes. Set aside.
- Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1 tablespoon oil and toss to coat.
- Combine tuna with its oil, minced red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna mixture to coarse paste. Season mixture to taste with salt and pepper.
- Baguette slices, fava beans, and tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room temperature. Cover and refrigerate fava beans and tuna mixture separately.
- Divide tuna mixture among baguette slices. Top with fava beans and garnish each with 1 parsley leaf.
SEARED TUNA WITH HUMMUS ON CROSTINI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield approximately 12 to 18 appetizers
Number Of Ingredients 13
Steps:
- In a food processor, combine chick peas, garlic, parsley, sesame seeds and red pepper flakes, and pulse until coarsely chopped and combined. Remove to a bowl, stir in extra-virgin olive oil, and add lemon juice.
- Heat canola oil in a saute pan and season tuna with salt, pepper, and paprika. Sear both sides and remove to a utility platter to let rest.
- While tuna is resting, arrange bread slices on baking sheet and toast in oven.
- Slice tuna and assemble appetizers by spooning hummus on each toast round and then topping with a piece of tuna. Top tuna with another small amount of hummus, about 1/8 teaspoon, and a small sprig of parsley.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
TUNA AND ROASTED PEPPER CROSTINI
Categories Food Processor Fish Pepper Cocktail Party Quick & Easy Mayonnaise Tuna Bell Pepper Winter Capers Gourmet
Yield Makes 24 crostini, serving 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
- Make tuna spread:
- In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
- Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.
TUNA NICOISE CROSTINI
These easy hors d'oeuvres call for ingredients that are most likely already in your pantry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside.
- Remove yolks from eggs; set aside. Place whites in a bowl. Using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, reserved chopped olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Place 1 tablespoon mixture onto each crostini.
- Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl. Top each crostini with yolk, garnish with tarragon and reserved olives, and serve.
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TUNA CROSTINI WITH ITALIAN ANTIPASTO - A BEAUTIFUL PLATE
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4.8/5 (4)Total Time 45 minsCategory AppetizersCalories 415 per serving
- Prepare the herbed tuna spread: In a small food processor, combine the tuna, mascarpone cheese, and capers. Pulse until mostly smooth, scraping down the side of the bowl with a spatula to incorporate all of the ingredients. Season to taste with salt and pepper. Transfer to a serving bowl, cover, and refrigerate for 15 to 20 minutes while you prepare the crostini and grilled vegetables.
- Prepare the crostini: Brush the olive oil lightly on both sides of the bread slices. Season lightly with salt and pepper. Distribute evenly on a large baking sheet and bake at 400 degrees until the toast is golden and crisp, 10 to 12 minutes. Transfer to a rack to cool completely.
- Grill the vegetables: Heat a gas or charcoal grill over medium-high heat. Gently toss or brush both sides of the eggplant (note: eggplant absorbs oil quickly, so it is best to grill it immediately after brushing), zucchini, and pepper halves with olive oil. Season with salt and pepper. Grill the vegetables in batches, flipping halfway through, until they are evenly charred on both sides. Set the vegetables aside on a large plate to cool.
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