Tuna Tapenade Crostini Recipe

Name: Tuna Tapenade Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces tuna, italian oil-packed canned or jarred; 2 1/4 teaspoons anchovy paste; 1 teaspoon thyme fresh; 2 tablespoons parsley leaves freshly minced, plus more; 1 tablespoon lemon zest grated; 2 cloves garlic or to taste; 3 tablespoons lemon juice freshly squeezed; 3 tablespoons olive oil plus more; 1 cup mascarpone cheese italian; 4 tablespoons kalamata olives pitted and chopped; 1 tablespoon capers or to taste, drained and rinsed; 1/2 teaspoon salt or to taste; 1 x black pepper freshly ground, to taste; 36 slices french bread slice diagonally

Servings: persons

12 ounces tuna, italian oil-packed canned or jarred
2 1/4 teaspoons anchovy paste
1 teaspoon thyme fresh
2 tablespoons parsley leaves freshly minced, plus more
1 tablespoon lemon zest grated
2 cloves garlic or to taste
3 tablespoons lemon juice freshly squeezed
3 tablespoons olive oil plus more
1 cup mascarpone cheese italian
4 tablespoons kalamata olives pitted and chopped
1 tablespoon capers or to taste, drained and rinsed
1/2 teaspoon salt or to taste
1 x black pepper freshly ground, to taste
36 slices french bread slice 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 cheese and process until almost smooth.
4
Add the olives, capers, salt, and pepper and pulse until just incorporate.
5
Transfer the mixture to a bowl, cover with plastic wrap or a lid and chill in the refrigerator for at least 1 hour or overnight.
6
Meanwhile, heat a grill or preheat the oven to 375F (190C).
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 large baking sheet and bake for about 7 minutes.
9
Let cool slightly.
10
Place the tapenade on the toasts, top with parsley.
11
Serve.

330

kcal

Calories

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: 12 ounces tuna, italian oil-packed canned or jarred, 2 1/4 teaspoons anchovy paste, 1 teaspoon thyme fresh, 2 tablespoons parsley leaves freshly minced, plus more, and more.

Yes, Tuna Tapenade 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.

That's it — enjoy your meal!

Tuna Tapenade Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions