Tuna and Crostini
2 slices white bread (like ciabatta; I used cranberry and walnut)
1 can albacore tuna, drained
1 anchovy fillet, minced
2 small garlic cloves, minced
1/2 tsp capers, roughly chopped
1 Tbsp extra virgin olive oil
1 tsp red wine vinegar
1 Tbsp chopped flat-leaf parsley
Salt and pepper to taste
1. In a nonstick pan or griddle, grill the bread until toasted and crispy.
2. Mix all other ingredients in a small bowl.
3. Top the crostini with the tuna mixture and enjoy!
Serves 1
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