The crostini with roasted peppers and tuna sauce are a tasty idea to bring to the table for a home aperitif or to serve as an appetizer.
For this recipe, I roasted the peppers in the oven and paired them with a tuna sauce prepared without hard-boiled eggs, lighter yet still creamy, based on mayonnaise and tuna.
The combination of the sweetness of roasted peppers and the bold flavor of tuna sauce is truly irresistible: just serve them on toasted bread slices to get crunchy yet creamy crostini.
Ready in a few steps, these crostini will win you over at the first bite!
For more tasty ideas, check out the collection Crostini and Tartines
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
Ingredients
- 6 slices bread
- 2 red peppers
- 1 clove garlic
- Half stalk celery
- 3 fillets anchovies
- 0.5 oz capers
- 3.5 oz canned tuna
- 1.75 oz mayonnaise
- to taste extra virgin olive oil
- to taste salt
Tools
- Chopper
Steps
To make the crostini with roasted peppers and tuna sauce, roast the peppers in the preheated oven at 430°F for about twenty minutes.
Let the peppers cool in a plastic food bag. Then remove all the skin, remove the seeds, cut them into strips and place them in a bowl.
Season the peppers with salt, oil, minced garlic, and minced celery.
In the blender bowl pour the mayonnaise, well-drained tuna, anchovies, and desalted capers. Blend until creamy.
Drizzle the bread slices with a little extra virgin olive oil, then toast them in a preheated non-stick pan. Let them toast for a few minutes on each side.
Take a slice of bread, spread the tuna sauce on top and garnish with roasted peppers.
Repeat the operation for the other bread slices. Serve and enjoy your meal!
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