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Crostini with Tuna Butter

From Italian Cooking and Living, June/July 2001

The tuna butter can be made up to 4 days ahead and refrigerated; bring it to room temperature before topping the crostini. The crostini can be toasted up to 2 days ahead and held in aluminum foil. Decorating tip: Use a lemon cut into a starburst as a centerpiece. Insert the tip of a paring knife in the middle of a lemon and work the knife up and down to create triangular tooth-like cuts until the two halves separate. Separate the halves, discard the seeds, and insert 3 chives into the flesh of one half. Decorate the crostini with snipped chives.

  • 1 loaf French bread, cut into 1/4"-thick slices
  • 2 6-ounce cans tuna packed in olive oil
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons capers, drained, plus extra to garnish
  • 1/8 teaspoon Tabasco® sauce

Preheat the oven to 450°. Spread the bread out on a baking sheet in a single layer. Bake 10 minutes, or until golden brown. Cool to room temperature. Combine all the remaining ingredients in a food processor until a smooth paste forms. Spread onto the bread, garnish with capers, and serve within 30 minutes. Serves 6

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italian cooking and living magazine
The Magazine of La Cucina Italiana