December 18, 2015
Mark McEwan’s Tuna Crostini With White Beans And Olive Salsa
Yield: Makes 12
- Preheat broiler. Arrange the ciabatta slices on a baking sheet, sprinkle with half the olive oil, and season with salt and pepper. Broil until crisp and golden. Turn and repeat. (You can make this ahead and store for a day or so in an airtight container.)
- In a blender, combine the beans, fine olive oil, aged wine vinegar, and sugar. Season and then purée. Taste, correct seasoning, and set aside.
- In a bowl, combine the olives, tomatoes, anchovies, capers, garlic, parsley, and basil; mix well with a spoon. Add olive oil, red wine vinegar, and lemon juice; mix again. Season — but salt lightly in deference to the anchovies and capers. Mix, correct seasonings, and set aside.
- Spread the white bean purée on the crostini. Mound with the tuna flakes, and top with generous sprinkle of the olive salsa. To finish, sprinkle with a little of the tuna oil, and top with the arugula.