Friday, December 2, 2011

Sicilian Tuna Crostini with Tomato and Avocado

1 rustic baguette , cut diagonally into 3/4cm thick slices (about 24 pieces)
1 tbsp Coles brand olive oil, plus extra for brushing
Two 180g cans of tuna, in oil
1/4 small red onion, finely chopped
1 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp chilli flakes
100g grape tomatoes, quartered
2 tbsp roughly chopped fresh parsley, divided
1 ripe avocado, halved and stone removed

  • Preheat oven to 220 deg Celcius
  • Placed sliced baguette in a single layer on a baking tray and brush with olive oil.  Cook for 4-5 minutes or until the bread has slightly browned, turning the pieces over once.  Remove from the oven to cool.
  • Place the tuna into large mixing bowl, straining and discarding all but 1 tsbsp of the oil from each can.  Break the tuna into large chunks with a fork and toss with the tablespoon of olive oil, red onion, lemon juice and zest, chilli flakes, tomatoes and half the parsley.  Season to taste with salt and pepper.
  • Using small spoon, break the avocado and spread evenly onto each piece of bread.  Season the avocado with lightly with sea salt.
  • Place a small spoonful of the tuna mixture onto each piece of bread leaving the smaller corner exposed to be used as a handle.  Be sure that each crostini has a piece of tuna and tomato on it.  Garnish the remaining parsley and serve immediately.

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