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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 30 |
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Recipe courtesy Dave Lieberman. Ingredients:
1 baguette |
1 garlic clove, sliced in half |
2 (6 ounce) cans solid white tuna packed in water, drained |
1/8 cup capers, drained |
1 large shallot, minced |
1/3 cup extra virgin olive oil |
3 tablespoons fresh lemon juice |
2 tablespoons chopped fresh parsley leaves |
black pepper (15-20 grinds) |
Directions:
1. Preheat oven to 350ºF.
2. Slice baguette into 1/2 thick slices and place on baking sheet.
3. Drizzle both sides with a little olive oil and bake until toasted and golden, about 5-10 minutes.
4. Remove from oven and ru with garlic on bothe sides.
5. Combine all remaining ingredients in a mixing bowl and mix throughly.
6. Top each toasted beguette slice with about 1 tablespoon of the tuna salad.
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