Crostini with Tuna Tapenade Recipe

Name: Crostini with Tuna Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 to 12 ounces canned or jarred Italian tuna packed in olive oil; 2 teaspoons anchovy paste; 1 teaspoon fresh thyme leaves; 2 tablespoons minced fresh parsley, plus extra for garnish; 1 tablespoon grated lemon zest; 2 teaspoons minced garlic (2 cloves); 3 tablespoons freshly squeezed lemon juice; 3 tablespoons good olive oil, plus extra for brushing bread; 1/3 cup Italian mascarpone cheese; 1/4 cup pitted and chopped kalamata olives; 1 tablespoon drained capers; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 36 slices French bread, cut diagonally

Servings: persons

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

1
Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade.
2
Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times.
3
Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth.
4
Add the olives, capers, salt, and pepper and pulse just to incorporate.
5
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
6
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees.
7
Brush the bread lightly on one side with olive oil.
8
Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes.
9
Allow to cool slightly.
10
Mound the tapenade on each toast, sprinkle with parsley, and serve.

2360

kcal

Calories

264

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 to 12 ounces canned or jarred Italian tuna packed in olive oil, 2 teaspoons anchovy paste, 1 teaspoon fresh thyme leaves, 2 tablespoons minced fresh parsley, plus extra for garnish, and more.

Yes, Crostini with Tuna Tapenade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crostini with Tuna Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions