Tuna-Caper Crostini with Roasted Piquillo Peppers

Tuna-Caper Crostini with Roasted Piquillo Peppers

Use light tuna packed in olive oil or high-quality, line-caught tuna packed raw and then canned (American Tuna is my choice for its firm texture, rich flavor, and the fact that they are line-caught, rather than netted). The Piquillo peppers are small, narrow, tangy peppers with deep red flesh that are native to the village of Lodosa in Navarra, Spain. Most Piquillos imported to the U.S. now come from Chile. The peppers are fire-roasted then hand-peeled and packed in their own juices. Fermented crushed chili paste from Calabria, Italy give the spread its kick. Serve on crostini made from Italian or French bread slices spread with minced garlic and olive oil and then toasted.

Ingredients
  

  • 3 tablespoons coarse-grain mustard
  • ¼ cup sliced shallots
  • 6 anchovy fillets chopped
  • 2 teaspoons crushed garlic
  • Juice and zest of 1 lemon
  • 2 (6-ounce) cans tuna, drained
  • 2 tablespoons drained capers
  • 6 tablespoons mayonnaise
  • freshly ground black pepper to taste
  • 2 tablespoons chopped Italian parsley
  • ½ cup drained roasted Piquillo peppers cut into thin strips
  • 1 teaspoon Calabrian fermented chile pepper paste

Instructions
 

  • Place the mustard, shallots, anchovies, garlic, and lemon juice and zest in the bowl of a food processor. Process briefly, just until chunky. Add the tuna and capers and process again briefly, just to break them up. Remove the mixture from the processor and beat in the mayonnaise , black pepper, and parsley. Keep refrigerated for up to 5 days
  • Remove the mixture from the processor and beat in the mayonnaise , black pepper, chile paste, and parsley. Keep refrigerated for up to 5 days.

Notes

Makes 2 cups, enough to serve 12