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.
PEPPER-CRUSTED TUNA
Provided by Molly O'Neill
Categories easy, quick
Time 20m
Yield Four servings
Number Of Ingredients 4
Steps:
- Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 0 grams, TransFat 0 grams
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.
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
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THE ULTIMATE SPANISH TUNA WITH PEPPERS AND ONIONS
From spainonafork.com
Cuisine SpanishCategory Main CourseServings 2Total Time 30 mins
- Grab 1/2 red bell pepper and 1/2 green bell pepper and cut each one into thin strips that are about 2 inches long, thinly slice 3 cloves of garlic, thinly slice 1/2 of an onion, grab 2 fillets of tuna (mine where frozen and thawed out), cut each fillet into 1-inch pieces and then cut each piece in half and add to a bowl, drizzle in 1 tablespoon of extra virgin olive oil, season with sea salt and black pepper, mix together
- Heat a nonstick fry pan with a medium heat, after 2 minutes add the pieces of tuna and cook for 2 minutes, mixing them around occasionally, then transfer to a bowl and cover with foil paper
- Using the same pan with the same heat add 1 tablespoon of extra virgin olive oil and add the sliced garlics and onions, mix with the oil and cook for 3 minutes, then add the pieces of green and red bell pepper and mix with the onions and garlic, after cooking the bell peppers for 4 minutes add 1 teaspoon of smoked paprika, season with sea salt and black pepper and mix it all together, then add 1/2 cup of canned diced tomatoes, season again with sea salt and black pepper, mix it all together and lower the fire to a LOW heat, add the pieces of tuna back into the pan, gently mix it all together and cook for 2 minutes to heat the tuna through, serve in shallow bowls garnished with fresh parsley, enjoy!
ITALIAN TUNA CROSTINI - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
Estimated Reading Time 8 minsCalories 241 per serving
- In a food processor add the ricotta, salt, pepper and oregano. Process for 15-20 seconds until whipped, light and smooth. Set aside.
- In a large bowl add the tuna pouches (including the oil), beans, capers, artichoke hearts, roasted red peppers, salt, pepper and 3/4 of the basil chiffonade pieces. Gently mix to combine. Taste for seasoning.
- To assemble smear some whipped ricotta on the crostini, top with a spoon or two of the Italian tuna mixture and top with an additional chiffonade of basil.
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