Indulge in a fresh and flavorful appetizer with our raw tuna crostini. Topped with tomatoes, caper berries, and a hint of chilli, it's a perfect aperitivo treat!
INGREDIENTS (makes 10)
10 baguette slices, 1 cm thick
100 gr fresh raw tuna, finely diced
50 gr “Masseria Dauna” hand-crushed tomatoes, roughly chopped
6 large caperberries, sliced
2 tsp red long chilli, deseeded and finely diced
2 tbsp extra-virgin olive oil, plus extra for brushing and garnish
1 1/2 tsp fresh lemon juice
Salt, to taste
METHOD
To create the crostini, over medium heat, warm up a grill pan (or a classic frying pan will work as well).
Brush the bread slices with olive oil on both sides, place them on the pan and grill them. You are looking for a golden colour on both sides.
Once grilled, place them aside.
In a large bowl, add the tuna, tomatoes, caperberries, and chilli and gently toss until all the ingredients are evenly spread throughout the mix.
Add the olive oil, lemon juice, and salt and gently mix to combine.
Check for seasoning.
Place a spoonful of the tuna mixture on top of each bread slice, and finish it off with a final drizzle of extra-virgin olive oil.
