Tuna Tapenade with Crostini
1 baguette
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup canned pitted black olives
1/2 cup jarred pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
1 garlic clove, minced
1 tablespoon olive oil
1 (5 to 6-ounce) can tuna, in oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup canned pitted black olives
1/2 cup jarred pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
1 garlic clove, minced
1 tablespoon olive oil
1 (5 to 6-ounce) can tuna, in oil
Kosher salt and freshly ground black pepper
Instructions:
Preheat the oven to 350 degrees F. Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes. Meanwhile, blend all the other ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.