Tuna-and-Apple Crostini

This lovely, sophisticated take on an open-face tuna sandwich includes sliced tart green apple and a little parsley. Try it with a sparkling rosé.

  • Total Time:
  • Servings: Makes 8

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  • Eight 3/4-inch-thick, diagonally cut baguette slices
  • Extra-virgin olive oil, for brushing and drizzling
  • Kosher salt
  • 2 tablespoons plus 2 teaspoons mayonnaise
  • 1 Granny Smith apple, cored and thinly sliced
  • 8 ounces good-quality tuna packed in olive oil, drained and flaked
  • Small parsley leaves, for garnish

How to make this recipe

  1. Preheat the oven to 350°. Arrange the baguette slices on a baking sheet. Brush the tops with oil and season with salt. Toast until golden and crisp, about 8 minutes. Transfer to a serving platter and let cool slightly.

  2. Spread 1 teaspoon of mayonnaise on each toast, then top with a few slices of apple. Top with the tuna and garnish with parsley leaves. Drizzle with olive oil.

Contributed By Photo © Con Poulos Published April 2016

1066708 recipes/tuna-and-apple-crostini 2016-03-02T02:03:23+00:00 Justin Croxall fast||8 april-2016 recipes,tuna-and-apple-crostini 1066708

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