Food & Cooking Recipes Appetizers Finger Food Recipes Tuna Nicoise Crostini Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 These easy hors d'oeuvres call for ingredients that are most likely already in your pantry. Ingredients 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 Directions Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside. 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. 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. Rate it Print