Pregnancy Friendly Tuna Crostini with Capers and Lemon
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
- 3 tbsp olive oil
- ¼ tsp kosher salt
- 1 small garlic clove, halved
For the tuna topping
- 2 cans (5 oz each) tuna packed in olive oil, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 1.7 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 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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