Tuna and Roasted Pepper Crostini Recipe

Name: Tuna and Roasted Pepper Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 1/4-inch-thick diagonal slices cut from a long thin loaf of Italian or French bread; a 6-ounce can Italian tuna packed in olive oil such as Progresso, not drained; 3 flat anchovy fillets; 1 garlic clove, minced and mashed to a paste with a pinch salt; 1 teaspoon drained capers; 4 teaspoons fresh lemon juice; 2 tablespoons mayonnaise; red bell peppers; 1 tablespoon drained capers; freshly ground black pepper

Servings: persons

24 1/4-inch-thick diagonal slices cut from a long thin loaf of Italian or French bread
a 6-ounce can Italian tuna packed in olive oil such as Progresso, not drained
3 flat anchovy fillets
1 garlic clove, minced and mashed to a paste with a pinch salt
1 teaspoon drained capers
4 teaspoons fresh lemon juice
2 tablespoons mayonnaise
red bell peppers
1 tablespoon drained capers
freshly ground black pepper

1
Preheat oven to 350F.
2
On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
3
In a food processor puree spread ingredients until blended well and season with salt and pepper.
4
Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls.
5
Bring tuna spread and roasted peppers to room temperature before serving.
6
Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.

kcal

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Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 24 1/4-inch-thick diagonal slices cut from a long thin loaf of Italian or French bread, a 6-ounce can Italian tuna packed in olive oil such as Progresso, not drained, 3 flat anchovy fillets, 1 garlic clove, minced and mashed to a paste with a pinch salt, and more.

Yes, Tuna and Roasted Pepper Crostini 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.

Tuna and Roasted Pepper Crostini

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