Crostini with Tuna – Crostini Al Tonno

Since these grostini are ready in no time, they are one of my favorites. Canned tuna has many uses in Italy, for sauces as well as for stuffing vegetables. It is also the main ingredient in a preparation called finto pesce. For this “fake fish,” as the translation goes, a mixture of mashed potatoes, mayo and canned tuna is modeled into a fish with eyes formed by capers. It was one of my favorite dishes in my childhood.

Preheat the oven to 180 degrees. Toast the bread slices on one or two baking sheets for 3 min until golden brown, turning once to the other side. Cool to room temperature.

Blend the tuna with the oil, egg yolks, butter, juice of one lemon and anchovy fillets in a hand mixer until smooth.

Coat the grostini with it, top each with a slice of lemon and garnish with a caper in the center.

Arrange on a platter and bring to the table.

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