Tuna With Hot Cherry Peppers on Crostini

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READY IN: 30mins
Recipe by treiman

This tuna salad recipe is pretty close to what my Italian-American sweetheart's mother always made for him. I made just a couple of tweaks to make it my own - and he still loves it! I'm putting it in as an appetizer, but you could just as easily make it as a meal for two over a nice green salad. The hot cherry peppers really make the dish special.

Ingredients Nutrition

Directions

  1. To make crostini: Preheat oven to 400°F
  2. Cut 12 thin (¼- to ½-inch) diagonal slices from Italian bread and arrange on baking sheet.
  3. Brush tops lightly with olive oil and sprinkle with a little black pepper.
  4. Place baking sheet on center rack in oven and bake 10 minutes or until crisp.
  5. Remove from oven and set aside.
  6. To make Tuna Mixture: Drain the tuna and break it up slightly in a bowl with a fork.
  7. Add cherry peppers, onions, olives, chick peas, black pepper, lemon juice and olive oil.
  8. Toss gently with fork until ingredients are evenly distributed.
  9. Spoon onto crostini just before serving.

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