Crostini with tuna and mayonnaise, gourmet bruschetta for an original holiday starter. Everyone knows the pairing of tuna and mayonnaise and we all agree it is really delicious, but for these bruschette I wanted to go further! A few days ago I was having a snack with some tuna-and-mayo crostini while searching for fun ideas for original bruschette to serve at Christmas. My children were playing around with “Artificial Intelligence”, so I challenged them to suggest something with its help. My kids accepted the challenge and began proposing unlikely—and astounding—combinations. In the end, between smiles, we went to the kitchen and tried the recipe for these festive crostini, which surprised us with their exceptional taste and originality, combining the savory flavor of Tuna Fillets in Olive Oil with the sweet-tart taste of raspberries and lemon. To finish and make them even tastier and more colorful, we added chopped pistachios, which gave extra crunch, complemented by multigrain bread that forms a rustic and flavorful base. This easy and quick recipe for gourmet bruschette different from the usual will surprise not only you but also your guests, who would never have believed such unlikely combinations if they hadn’t tasted them on your table! Let’s go to the kitchen now and see together how to make crostini with tuna and raspberries in a few simple steps! Before rushing to the kitchen, I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
Take a look:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make crostini with tuna and mayonnaise
- 8 slices multigrain bread
- 7 oz tuna fillets (in oil)
- 4 tablespoons mayonnaise
- 1/2 cup raspberries (fresh or frozen)
- 1 lemon (organic, juice and zest)
- to taste chopped pistachios
- to taste fresh herbs (for garnish)
Tools
- Cast-iron griddle
- Bowls
- Sieve
Steps
Buy multigrain bread that allows you to make large slices about 1 cm thick (about 3/8 inch) or slightly less. Toast the bread slices in a skillet or on the griddle, letting them brown on one side and then the other. Let cool.
Drain the tuna from the oil, set aside half of it whole and place the rest in a bowl. Flake it with a fork and mix it with the mayonnaise, adding a generous grating of well-washed lemon zest.
Wash the raspberries and gently pat them dry. Set a few aside for decoration and chop the rest. Cook the raspberries in a pan and let them reduce with two tablespoons of lemon juice, a little grated zest and one heaping teaspoon of sugar. Once part of the liquid has evaporated (this will take just a few minutes), press through a sieve and set aside the resulting sauce.
Spread a generous amount of the tuna-and-mayonnaise mixture on the crostini and top with the reserved tuna fillets. Drizzle with a few drops of the raspberry sauce, sprinkle with chopped pistachios, and decorate with some whole raspberries and sprigs of mint and thyme. Serve the crostini with tuna and raspberries cold or at room temperature.
Storage and tips
Assemble only the number of crostini you plan to eat immediately; the mayonnaise mixture and the raspberry sauce can be prepared up to two days in advance.
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