Tuna Niçoise Crostini

[pixelchef]

Tuna Niçoise Crostini

Serves 10 as Hors d'oeuvre.

• 1/2 c green olives, pitted
  
• 4 hard-boiled eggs, peeled
  
• 5 T mayonnaise
  
• 1 three-ounce can solid white tuna in oil, drained and broken into small pieces
  
• 2 T capers, drained and chopped
  
• 1 T chopped fresh tarragon leaves
  
• Salt and freshly ground black pepper
  
• Crostini
  
• Additional Fresh tarragon leaves for garnish
  

1. Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside.

2. Remove yolks from eggs; set aside. Place whites in a bowl. Using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, reserved chopped olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Place 1 tablespoon mixture onto each crostini.

3. Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl. Top each crostini with yolk, garnish with tarragon and reserved olives, and serve.

Keywords: Hors d'oeuvre, Easy, Fish, Snack

( RG395 )