Crostini with 2 toppings

Cooking Fish Crostini with 2 toppings

Here are two tasty ideas to get your party off to a great start.

Lables: Lactose free Shellfish free Soy free
  1. Make beef with beetroot relish: Heat a frying pan over high heat. Spray steak with oil. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Remove from pan. Stand for 5 minutes. Thinly slice. Place beetroot, sugar and vinegar in a saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, covered, for 8 minutes or until beetroot is tender.
  2. Make tuna salsa verde: Place tuna and reserved oil in a bowl. Add parsley, chives, onion, lime juice and mustard. Stir to combine.
  3. Arrange crostini on a platter. Top half the crostini with beetroot mixture. Arrange beef slices on beetroot. Sprinkle with chives. Top remaining crostini with tuna salsa verde. Serve.

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120g packet crostini toasts
250g scotch fillet steak, trimmed
Olive oil cooking spray
1 small beetroot, peeled, grated
1/4 cup firmly packed brown sugar
2 tbsp red wine vinegar
2 tbsp chopped fresh chives
95g can tuna in oil, flaked, oil reserved
2 tbsp finely chopped fresh flat-leaf parsley leaves
2 tbsp finely chopped fresh chives
1/4 small red onion, finely chopped
1 tbsp lime juice
1 tsp wholegrain mustard

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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