No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Tuna Nicoise Crostini with Iman

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

  • Servings: 12
Tuna Nicoise Crostini with Iman


  • 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
  • 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.

Reviews (0)

Related Topics