New This Month

Tuna Nicoise Crostini with Iman


Crostini can be stored up to one day in an airtight container at room temperature.

  • Servings: 12

Photography: not applicable


  • 1/4 cup pitted green olives
  • 2 hard-boiled eggs
  • 5 tablespoons mayonnaise
  • 1 can (about 3 ounces) solid white tuna in oil, drained, and broken into small pieces
  • 2 tablespoons capers, rinsed and chopped
  • 1 tablespoon chopped fresh tarragon, plus more for garnish
  • Coarse salt and freshly ground pepper
  • Easy Crostini


  1. Finely chop half the olives, and thinly slice remaining; set aside. Remove yolks from eggs, and discard. Place whites in a medium bowl; using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Top crostini with mixture; garnish with tarragon.

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