Assorted Tuna Crostini
This assorted tuna crostini foodservice recipe features tuna and toasted garlic bread among 4 varieties of topping.
Ingredients
Toasted Bread Base
- 2 c cup extra-virgin olive oil
- 8 small garlic cloves, crushed
- 8 loaves French bread or ciabatta, cut into 1/2-inch slices
Tomato-Basil Bruschetta Topping
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Tuna in Water
- 16 medium ripe tomatoes, diced
- 2 c minced red onion
- 1 c extra-virgin olive oil
- 3 Tbsp red wine vinegar
- 8 small garlic cloves, crushed
- 2 tsp salt
- 2 tsp pepper
- Finely shredded basil
Olive Tapenade Topping
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna in Water
- 1 qt pitted black olives, finely chopped
- 1 qt pitted green olives, finely chopped
- 2 c diced pimentos
- 1 c fresh chopped parsley
- ½ c capers
Avocado Toast Topping
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna in Water
- 8 large ripe avocado, peeled and pitted
- ½ c lemon juice
- 1 qt diced yellow cherry tomatoes
- 2 c sliced scallions or chives
- Microgreens or alfalfa sprouts
Chickpea-Rosemary Topping
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna in Water
- 8 (15.5 oz) can chickpeas, drained and rinsed
- 1 c extra-virgin olive oil
- 2 tsp salt
- ½ c red onion, finely chopped
- 1/3 c fresh rosemary, chopped
- Rosemary sprigs for garnish
Instructions
- Toast the Bread: Preheat oven to 425°F. In a bowl, combine olive oil and garlic. Brush bread slices on both sides with olive-oil mixture. Cook bread in oven 5 to 8 minutes or until lightly toasted, turning once.
- Tomato-Basil Bruschetta Crostini: In a bowl, combine tomatoes, red onion, olive oil, vinegar and garlic, then gently stir in the tuna. Add salt and pepper to taste. Spoon mixture onto ¼ of the toasted bread slices. Garnish with basil.
- Olive Tapenade Crostini: In a bowl, combine black olives, green olives, pimentos, parsley and capers, and then gently stir in the tuna. Spoon mixture onto ¼ of the toasted bread slices.
- Avocado Toast Crostini: In a bowl, combine avocado and lemon juice, and then mash. Add salt and pepper. Spoon mixture onto ¼ of the toasted bread slices. Top with the tuna, cherry tomatoes, scallions, and microgreens.
- Chickpea-Rosemary Crostini: Divide chickpeas evenly into two bowls. Mash half of chickpeas with olive oil and salt. In the other bowl, toss whole chickpeas with red onion, rosemary and pepper, and then gently stir in the tuna. Spread mashed chickpeas onto final ¼ of toasted bread slices. Top with whole chickpea mixture. Garnish with small rosemary sprigs.
