4 Videos | Photo: Crostini with Tuna Tapenade Recipe
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
Directions
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. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
Mound the tapenade on each toast, sprinkle with parsley, and serve.
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By Jaywill
Dallas
on June 12, 2013
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Very tasty...and by the speed my guests have eaten it, popular! I have made it twice, and both times I have stuck to the recipe, almost exact...but I do believe in any recipe, salt to taste towards the end. Any cook should know that though, especially when making a dressing, spread, or dip. Flavors develop after chilling for a couple hours, so I usually salt after the chilling period, after the ingredients have mingled. Each ingredient is important, and wouldn't leave any single item out. This "nosh" goes great with cocktails for a casual get together. The acidity from the lemon and salt from the olives and capers complements almost any basic cocktail. This tapenade becomes addictive if the cocktails you are serving are sweet!
By sunflower2007
on April 13, 2013
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I followed the recipe exactly. It was so salty that we couldn't stand it. We ended up throwing it all away. What a waste! Next time, I won't add any salt or only add salt to taste.
By Jannyrf
on October 29, 2012
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Over all it is quite good. A little bit too lemony, even though I left out capers. I would reduce 3 tbs lemon juice to 1 next time, and add in capers.
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