Tuna and Hummus Crostini

Dec 7, 2012

Tuna & Hummus Crostini!
Adapted from Barefoot Contessa: How Easy is That? By: Helen Burns owner of Helen’s Kitchen

This is deceptively delicious! Several rustic ingredients combine to create one of the most elegant hors d’oeuvres I serve. The radishes are a MUST even if you don’t eat radishes. They provide a crunch and freshness that sends this dish over the top. I highly recommend this for lunch, first course or light dinner with a delicious sauvignon blanc. Enjoy!


10 ounces – canned light tuna
4 tablespoons – minced celery
4 tablespoons – minced cornichons
2 tablespoons – minced yellow onion
1 tablespoon – freshly squeezed lemon juice
1 tablespoon – extra virgin olive oil
2 tablespoons – mayonnaise
1 tablespoon – dijon mustard

Baguette sliced into 1/4 inch pieces
Hummus – favorite store bought or homemade
Fresh radish – sliced

Drain tuna and flake with a fork in a mixing bowl. Add celery, onion, cornichons, lemon juice, olive oil, mayonnaise, mustard, and salt and pepper and mix well. Cover and refrigerate to let the flavors combine.

Place bread on a baking sheet and drizzle with olive oil. Broil until lightly toasted. Watch the oven!!! Spread each slice with hummus and layer with the tuna. Top each crostini with sliced radishes and serve.

Serves 8 for appetizers and 4 for a first course.