Tuna and Pickled Onion Crostini
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
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Cooking tools:
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Fork
- Measuring spoon
- Can opener
- Colander
- Spoon
- Baking sheet
- Oven
Ingredients
- 4 Tbsp. extra-virgin olive oil
- 2 Tbsp. salt-packed capers, soaked, drained, and finely chopped
- 12 pickled cocktail onions, drained and roughly chopped
- 8 small gherkins, finely chopped
- 1 Tbsp. red wine vinegar
- 1 Tbsp. finely chopped flat-leaf parsley
- 1 jarred roasted red pepper, chopped
- 2 (5-oz.) cans tuna in water, drained
- Kosher salt
- freshly ground black pepper
- 28 thin slices baguette, toasted
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