Tuna Crostini with Lemon-Garlic Aioli
Evo brings out citrus flavor; garlic adds depth of flavor.
W/ salad as light dinner or an appy in smaller pieces--sure to be a hit.
Ing to Serve 4 For the lemon-garlic aioli 1 small gar/cl k/s, 3 tsp fresh l/juice 1 tsp lemon zest 1 egg yolk 1⁄2 c evo For the tuna-olive mixture 11⁄2 cups pitted Castelvetrano olives, rough-chp 2 tbl capers, drained 5-7 oz canned tuna, drained 1⁄4 c ea chp parsley, dill, black pepper 4 thick-cut slices country-style bread, toasted
Directions---lemon-garlic aioli made in a mortar and pestle pounding thin-slices garlic to a paste w/ big pinch of salt. Mix in tsp fresh lemon juice, the lemon zest, followed by egg yolk. Whisk the egg yolk mixture vigorously. Slowly and steadily drizzle in the evo (1⁄2 teaspoon at a time). Add the remaining 2 teaspoons lemon juice and salt.
(If you don’t have a mortar and pestle, finely chop the garlic and use a small, high-sided bowl to whisk the oil into the egg yolk.)
In a medium bowl, add the olives, capers, tuna, parsley, and dill. Toss well to combine, breaking up tuna bite size. S/p; set aside. Spread aioli on one side of toast and top with the tuna-olive mixture and a light drizzle of evo. Can add more dill.