Wednesday, November 7, 2018

Lemon & Parmesan Tuna Crostini


There's nothing particularly glamorous about this recipe and to be honest it's kind of an amalgamation of various things I like to eat. It doesn't really look that pretty, but there's something so deliciously satisfying about it. I love a crostini recipe as a starter for a dinner party or a nibble to put out when I have people over for drinks. The tuna topping is kind of inspired by how I most often prepare it for wraps. I've put them together for a more substantial snack or a small, easy dinner - my husband and I have no problem demolishing a plate of these in lieu of an evening meal while sitting on the couch watching a movie. Of course if you don't like tuna, you'll want to scroll on past this recipe, but if you do, you're in for a treat.


It's worth noting that I really like my tuna quite salty. If you don't, I would suggest leaving out the sea salt flakes entirely since the Parmesan cheese is already salty. You can always taste and add the sea salt flakes to taste if you want to be cautious.

Ingredients:
1 tin tuna, drained
50ml extra virgin olive oil
Zest & juice of one lemon
50g freshly shredded Parmesan cheese
1 teaspoon sea salt flakes
Generous grinding of fresh black pepper
Sliced baguette (about 16 slices)
1 garlic clove halved
Regular olive oil for brushing on the bread
16 Parmesan cheese shavings for garnishing (optional)


Method:
1. Add the drained tuna, extra virgin olive oil, Parmesan cheese, lemon zest, salt, pepper and 1/2 of the lemon juice to a food processor and pulse until blended and creamy. It should look a bit like a pâté. Taste it and if desired, add the rest of the lemon juice and whiz again. Set aside.

2. Rub the bread slices with the halved garlic cloves followed by a brush of regular olive oil on both sides and place on a baking sheet. Toast under the grill in the oven for a few minutes until crispy and golden. Flip the slices and repeat to toast on the other side.

3. Remove the toasted bread slices from the oven, spread with the tuna mixture, garnish with the Parmesan cheese shavings if you're using them and enjoy. 
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