From Chef Christian Reynoso
For the lemon-garlic aioli
- 1 small garlic clove
- kosher salt
- 3 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 egg yolk
- 1⁄2 cup TRULY® 100% Extra Virgin Olive Oil
For the tuna-olive mixture
- 11⁄2 cups pitted Castelvetrano olives, roughly chopped
- 2 tablespoons capers in brine, drained
- 5-7 ounces canned tuna, liquid drained
- 1⁄4 cup chopped parsley
- 1⁄4 cup chopped dill, plus more for serving
- black pepper
- 4 thick-cut slices of country-style bread, toasted
If you have never made your own aioli, this recipe is a great place to start. This flavorful spread is perfect for these tuna crostini. The TRULY® 100% Extra Virgin Olive Oil really brings out the citrus flavor in the lemon, while the garlic adds a nice depth of flavor. The crostini can be served with a salad as a light dinner or work as an appetizer when cut into smaller pieces . However you enjoy them, these crostini are sure to be a hit!
Make the lemon-garlic aioli in a mortar and pestle by first slicing the garlic thin and then pounding it into a paste with a big pinch of salt. Mix in 1 teaspoon of fresh lemon juice, the lemon zest, followed by the egg yolk. Whisk the egg yolk mixture vigorously. Slowly and steadily drizzle in the TRULY® 100% Extra Virgin Olive Oil (or about 1⁄2 teaspoon at a time) until you have added all the oil. Add the remaining 2 teaspoons lemon juice and season with 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 the tuna into bite size pieces. Season with salt and black pepper and set aside.
Spread the lemon-garlic aioli on one side of the toast and top with the tuna-olive mixture and a light drizzle of more TRULY® 100% Extra Virgin Olive Oil. Add more dill if you desire.