Tuna crostini

For something different on your starter plate try this recipe for tuna pate smothered on char-grilled crostini.

Process butter in a food processor until smooth and pale. Add tuna and process until smooth. Transfer to a bowl and stir in capers, parsley, and lemon zest and juice. Season with pepper. Spoon into a small jar and set aside.
Preheat a chargrill pan over medium heat. Drizzle bread with oil, season with salt and pepper, then chargrill, in 3 batches, for 1 minute each side or until golden. Cool. Spread crostini with tuna mixture to serve.

Source

250g unsalted butter, softened, chopped

2x 95g cans tuna in spring water, drained

2 tbsp baby capers, roughly chopped

2 tbsp finely chopped flat-leaf parsley

1/2 lemon, zested, juiced

1/2 loaf ciabatta, cut into 30 slices

Extra virgin olive oil, to drizzle

Mixing Bowl Set

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