Crostini with tuna
4 servings
15 minutes
Tuna crostini is an exquisite Italian dish that embodies the simplicity and elegance of Mediterranean cuisine. Crostini originated as a way to use leftover bread, turning it into a crispy base for various toppings. In this version, tuna infused with the freshness of lemon zest and the tanginess of capers creates a delicate paste with rich flavor. The mild sharpness of onion and aromatic garlic add depth, while olive oil completes the composition with silkiness. Tuna crostini are perfect as a refined appetizer with a glass of white wine or as part of a light summer dinner. They are served hot, revealing the full range of flavor nuances and making each bite unique.
1
Grate the lemon zest, combine it with the tuna, and mix in a food processor until a smooth paste forms. Add oil and whip again.
- Lemon: 1 piece
- Canned tuna in brine: 160 g
- Olive oil: 3 tablespoons
2
Finely chop the onion and mix it with the pasta and capers, season with pepper. Serve on hot toasted bread rubbed with garlic and drizzled with olive oil.
- Onion: 0.5 piece
- Capers: 1 tablespoon
- Ground black pepper: to taste
