Crostini with tuna, olives and capers

Cooking Fish Crostini with tuna, olives and capers

For a magnificent start to your gourmet feast, try these smoked tuna crostini.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C. Brush bread slices with 1 tablespoon of the oil. Place on a baking sheet and bake for 8-10 minutes (or toast on a chargrill). Halve a garlic clove and rub cut side over bread while still hot.
  2. Finely chop remaining garlic and place in a bowl with olives, capers, tomatoes and oregano. Add tuna, breaking up if too large. Place a few rocket leaves on each bread slice, pile on topping and drizzle with oil.

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1/2 wood-fired loaf or ficelle, thickly sliced on the diagonal
1/4 cup olive oil
2 garlic cloves
125g pitted black olives, cut into slivers
1 tbsp salted capers*, rinsed,
8 semi-dried tomatoes, chopped
1 tbsp chopped fresh oregano
125g can smoked tuna slices, drained
1 cup wild rocket

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
3 people
Method
Baking
Category
Fish
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