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Wild Caught Tuna Crostini are a super healthy and colorful appetizer or light meal --- just add wine and friends and you've got the perfect summer party! .


makes 10 crostini

Total time

0 minutes


Lunch, Appetiser


  • 10 thin slices of a baguette loaf
  • 1 5-ounce can Genova Wild Caught Albacore Tuna
  • 1 5-ounce can Genova Wild Caught Yellowfin Tuna
  • for the tuna salad
  • 3 tbsp mayonnaise
  • 2 tbsp relish
  • 2 tsp whole grain Dijon mustard
  • salt and pepper to taste
  • other toppings
  • assorted spreads such guacamole, hummus, or soft cheese, see list in the post above
  • assorted thinly sliced veggies or fruit, canned beans, olives, hard cooked eggs, etc., see list in t
  • fresh herbs or edible blossoms, see list above


  1. Heat a grill pan over medium high heat until very hot. Grill the slices of bread on both sides until nicely browned, about 3 minutes per side. Set aside.
  2. Prepare a simple tuna salad with the Yellowfin Tuna. Mix all the ingredients until well blended. Adjust seasonings to your taste.
  3. Assemble your crostini with three layers each. Begin with tuna salad, flaked tuna, or cream cheese or other spread.
  4. Build a second layer from the list above. If you didn't use your tuna on the first layer, you can add flaked tuna in this layer.
  5. Finish with a garnish of herbs, edible flowers, seeds, or spices from the list above.
  6. Serve the crostini right away.
  7. View the recipe instructions at The View From the Great Island

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