Tuna Crostini

1/2 cup green pimiento stuffed olives
4 hard boiled eggs, peeled
5 TB mayonnaise or Miracle Whip salad dressing
1 can (3 oz.) solid white tuna in oil, drained and broken into small pieces
2 TB chopped sweet or dill pickles
1 TB chopped fresh tarragon or cilantro leaves, plus more for garnish
Salt and freshly ground black pepper

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″ pieces are formed. Add mayonnaise, tuna, reserved chopped olives, pickles, and chopped tarragon/cilantro. 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 sliced olives, and serve. Serves 10 to 12.

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