Fish Quick Entrees

Crostini with tuna, olives and capers

Name: Crostini with tuna, olives and capers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 1/2 wood-fired loaf or ficelle, thickly sliced on the diagonal; 1/4 cup (60ml) olive oil; 2 garlic cloves; 125g pitted black olives, cut into slivers; 1 tablespoon salted capers*, rinsed,; 8 semi-dried tomatoes, chopped; 1 tablespoon chopped fresh oregano; 125g can smoked tuna slices, drained; 1 cup (about 50g) wild rocket

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For a magnificent start to your gourmet feast, try these smoked tuna crostini.

1/2 wood-fired loaf or ficelle, thickly sliced on the diagonal
1/4 cup (60ml) olive oil
2 garlic cloves
125g pitted black olives, cut into slivers
1 tablespoon salted capers*, rinsed,
8 semi-dried tomatoes, chopped
1 tablespoon chopped fresh oregano
125g can smoked tuna slices, drained
1 cup (about 50g) wild rocket

Method

1.

Preheat oven to 180°C. Brush bread slices with 1 tablespoon of the oil. Place on a baking sheet and bake for 8-10 minutes (or toast on a chargrill). Halve a garlic clove and rub cut side over bread while still hot.
2.

Finely chop remaining garlic and place in a bowl with olives, capers, tomatoes and oregano. Add tuna, breaking up if too large. Place a few rocket leaves on each bread slice, pile on topping and drizzle with oil.

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