Anti Inflammatory Tuna Crostini with Capers and Lemon

Total time23 min

Prep time15 min

Cook time8 min

Anti Inflammatory Tuna Crostini with Capers and Lemon

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Ingredients

6 servings

For the crostini

1 baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp kosher salt
1 small garlic clove, halved

For the tuna topping

2 cans (5 oz each) tuna packed in olive oil, drained
2 tbsp capers, drained and roughly chopped
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice
1 tsp dijon mustard
2 tbsp extra-virgin olive oil
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp freshly ground black pepper

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 3 tbsp olive oil and sprinkle with the kosher salt.
2
Bake for 7–9 minutes, flipping once halfway through, until the slices are golden at the edges and crisp throughout. Remove from the oven and immediately rub the cut side of the halved garlic clove over the top of each warm crostini.

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