Tuna and Fava Crostini

Ingredients for Tuna and Fava Crostini

• 18 thin baguette slices

• 60ml extra-virgin olive oil, divided

• 230g fresh fava bean pods

• 1 6- to 200g can solid light tuna in olive oil

• 60ml minced red onion

• 2 tablespoons chopped fresh Italian parsley plus 18 leaves for garnish

• 20ml fresh lemon juice

How to make Tuna and Fava Crostini

Preheat oven to 177°C. Arrange baguette slices in single layer on baking sheet; brush slices with 45ml oil. Bake until bread is crisp and golden, about 15 minutes. Set aside.

Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1 tablespoon oil and toss to coat.

Combine tuna with its oil, minced red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna mixture to coarse paste. Season mixture to taste with salt and pepper.

Baguette slices, fava beans, and tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room temperature. Cover and refrigerate fava beans and tuna mixture separately.

Divide tuna mixture among baguette slices. Top with fava beans and garnish each with 1 parsley leaf.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.