Tuna Nicoise Crostini


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


  • ¼ 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

  • Quick 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.

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