The tuna crostini are a tasty appetizer good to enjoy and nice to look at. A base of tuna and potatoes and a topping of tuna sauce and olive pâté. To make them, I used plunger cookie cutters, the kind that create a small cavity ready to be filled. Prepared this way, the tuna crostini will make a great impression on the table!
Not to be missed
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 30 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
You can make both the tuna sauce and the olive pâté at home or buy them ready-made. You can choose whether to use the egg or not in the dough. The result doesn’t change, but with the egg, they are tastier.
- 21 oz potatoes
- 10.5 oz canned tuna in oil
- 3.5 oz grated Parmesan cheese
- 1 small egg (optional)
- 1.5 cups breadcrumbs (approx.)
- to taste tuna sauce
- to taste olive pâté
Tools
- 1 Large Pot
- 1 Kenwood Mixer
- 1 Bowl
- 2 Reusable Parchment Paper Sheets
- 1 Perforated Baking Sheet
- 2 Rolling Pin Rings
- 1 Rolling Pin
- 2 Plunger Cutters
Steps
Boil the potatoes and let them cool. Transfer the potatoes into the mixer along with the drained tuna, Parmesan cheese, and egg (I didn’t add salt because the tuna and Parmesan are flavorful, but you can if you prefer). Blend everything to obtain a nice smooth mixture without lumps. Transfer it into a bowl and gradually add the breadcrumbs until you get a compact mixture. Cover it and place it in the fridge for two hours.
After the resting time, roll out the dough to a thickness of 1/4 inch, between two sheets of parchment paper (I use the reusable one, which is very convenient and economical). Remove the top parchment sheet, transfer the base obtained with the underlying parchment onto a perforated baking sheet (ideal for uniform and perfect baking) and bake in a preheated oven at 300°F for 15 minutes. The base should be baked, dry but not burnt.
Let the base cool and then cut the crostini using the plunger cutters. Fill them with tuna sauce, olive pâté, and some taggiasca olives.
Notes
This content contains one or more affiliate links.
The idea, which I then personalized to my taste, comes from the Cocorò Instagram page.
I bought the cutters HERE.
