Tuna–White Bean Crostini

Tuna–White Bean Crostini

These Tuna–White Bean Crostini bites are layered with fresh tuna, white bean spread, and zesty lemon-rosemary aïoli.

Tuna–White Bean Crostini
Yield: 24 canapés • Preparation: 30 minutes • Cook: 4 minutes
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  1. 2 teaspoons olive oil
  2. 2 (6-ounce) fresh tuna fillets
  3. ¼ teaspoon garlic salt
  4. ⅛ teaspoon ground black pepper
  5. 24 French bread crostini
  6. 1 recipe White Bean Spread (recipe follows)
  7. 1 recipe Lemon-Rosemary Aïoli (recipe follows)
  8. Garnish: fresh rosemary
  1. Drizzle olive oil evenly over tops and bottoms of tuna fillets, and sprinkle evenly with garlic salt and pepper.
  2. Heat a medium nonstick sauté pan on high heat. Add tuna, and cook until slightly charred on tops and bottoms of fillets, 2 to 3 minutes per side. (Interior of fillets will be rare and pink.) Remove tuna from pan, and let rest until cool enough to handle, approximately 15 minutes.
  3. Spread 2 teaspoons White Bean Spread onto each crostini.
  4. Using a sharp slicing knife, cut 24 (¼-inch) tuna slices. Top each crostini with a tuna slice and a dollop of Lemon-Rosemary Aïoli.
  5. Garnish with fresh rosemary, if desired.
  6. Serve immediately.
TeaTime Magazine https://www.teatimemagazine.com/
White Bean Spread
Yield: 1 cup • Preparation: 10 minutes
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  1. 1 tablespoon olive oil
  2. 1 tablespoon thinly sliced fresh garlic
  3. 1 (19-ounce) can cannellini beans, rinsed and drained
  4. 1 tablespoon fresh lemon juice
  5. ¼ cup loosely packed fresh parsley leaves
  6. ¼ teaspoon salt
  7. ⅛ teaspoon ground white pepper
  1. In a small sauté pan, heat olive oil over medium heat. Add garlic, and reduce heat to low. Cook just until garlic turns very light brown, approximately 1 minute. (Garlic burns easily and will become bitter if it begins to burn.) Remove from heat, and transfer garlic and oil from pan to the work bowl of a food processor.
  2. Add beans, lemon juice, parsley leaves, salt, and pepper. Process until all ingredients are combined and texture is smooth and creamy.
  3. Serve at room temperature.
  1. MAKE-AHEAD TIP: White Bean Spread can be made a day in advance and refrigerated in a covered container until needed. Let come to room temperature before using.
TeaTime Magazine https://www.teatimemagazine.com/
Lemon-Rosemary Aïoli
Yield: ⅓ cup • Preparation: 5 minutes
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  1. ⅓ cup mayonnaise
  2. ½ teaspoon fresh lemon zest
  3. 2 teaspoons fresh lemon juice
  4. 1 teaspoon finely chopped fresh rosemary
  1. In a small bowl, combine mayonnaise, lemon zest, lemon juice, and rosemary, whisking until blended. Refrigerate in a covered container for up to 1 day.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, September/October 2013



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