Tuscan Tuna Crostini
1 can of tuna (5 oz) drained or 1 pouch of tuna (2.5 oz)
12 thin baguette slices
1 small clove garlic, minced
2 tablespoons light mayonnaise
2 teaspoons fresh lemon juice
1 1/2 tablespoons sundried tomato spread
Preheat oven to 425° F. Brush bread slices lightly with olive oil. Place on baking sheet. Bake at 425° F for 10 minutes, or until lightly toasted. Combine tuna, garlic, mayonnaise and lemon juice. Spread sundried tomato spread over crostini. Top with tuna mixture and garnish with fresh basil and red and yellow pepper strips, if desired.
Top the crostini with a flavorful crust to add a little chef-inspired flair. Prepare as directed, then sprinkle each with grated Parmesan cheese and return to a 425 degree oven to bake for 5 minutes.
Nutritional Information per Serving
Total Fat: .5
Courtesy of: StarKist.