Toasts with Tuna
Because these tasty crostini are so simple and fast to make, they are one of my favourites. Canned tuna is very popular in Italy, and we use it for making sauces, pasta and filling vegetables.
Tuna is also the main ingredient in a dish called Finto Pesce. This is a fake fish made from mashed potato, mayonnaise and canned tuna, moulded into the shape of a fish with capers for eyes.
12 slices Italian country-style bread, such as frusta, about 0.5 cm/ 1/4 in thick
240 g/8 oz canned tuna in olive oil
Yolks of 3 hard-cooked eggs
45 g/ 1 1/2 oz/3 tbsp unsalted butter, softened
2 tbsp lemon juice
50 g anchovy fillets in oil
12 paper-thin slices lemon with peel on
12 capers in salt, rinsed
Preheat the oven to 180 °C/350 °F/Gas 4. Place the slices of bread on 1 or 2 baking sheets and toast in the oven for about 3 minutes or until barely golden, turning them once; allow to cool to room temperature.
Put the tuna with its oil, the egg yolks, butter, lemon juice and anchovy fillets in a food processor and process until a smooth paste forms. Spread the paste on the toast and top with the lemon slices. Arrange a caper in the center of each. Arrange on a platter and serve.
Makes 12.