You don't need to be Italian or Jewish to devour this decadent and delicious appetizer by chef, Elana Horwich.
Elana Horwich's Jewish Italian Tuna Toast
Why it's on our list
Courtney & Whitney had the great pleasure of making some appies and cocktails with Elana the night they interviewed her. The combination of tuna in oil and butter might sound strange to some, but once blended this magical spread pairs perfectly topped with briny olives, capers and fresh parsley. A true party in your mouth! This unique appetizer is mouthwatering and tastes even better with Elana's take on and the Italian cocktail, Sgroppino, that will leave you yearning for the Amalfi Coast!
1 (7-ounce) can Italian tuna in olive oil
3 TBLS unsalted butter at room temperature
zest of 1 lemon
juice of 1 lemon
10 - 20 grinds of the pepper mill, to taste
10 - 12 (½ inch thick) slices baguette
extra virgin olive oil for drizzling
2 TBLS salt packed capers, chopped
12 pitted green olives, roughly chopped
small hand full of flat-leaf parsley, chopped
Place an oven rack on the second rung from the top and turn on your broiler
Combine tuna (along with the oil in the can) butter, lemon zest and juice and pepper in a food processor unil it becomes a smooth paste.
Place the bread on a baking sheet and set under the broiler until golden about one minute. Turn the slices over and toast the other side. Be careful not the let the bread burn.
Drizzle oil lightly onto the bread and slather tuna spread, as you would peanut butter. Top with capers, olives, parley, and extra pepper if desired.
*Tip - Elana took our EVOO and heavily doused the crostini once assembled. This little addition of olive oil at the end made the crostini melt in your mouth divine!
Serve it up!
What is your favorite Extra Virgin Olive Oil? Send us a note!