Tuna Nicoise Crostini

These easy hors d'oeuvres call for ingredients that are most likely already in your pantry.

  • Servings: 12
Tuna Nicoise Crostini

Source: Holiday Party Foods 2003, Special Issue 2003


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


  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.


Be the first to comment!