These Tuna–White Bean Crostini bites are layered with fresh tuna, white bean spread, and zesty lemon-rosemary aïoli.
Tuna–White Bean Crostini
2016-09-22 02:37:07
Yield: 24 canapés • Preparation: 30 minutes • Cook: 4 minutes
Ingredients
- 2 teaspoons olive oil
- 2 (6-ounce) fresh tuna fillets
- ¼ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- 24 French bread crostini
- 1 recipe White Bean Spread (recipe follows)
- 1 recipe Lemon-Rosemary Aïoli (recipe follows)
- Garnish: fresh rosemary
Instructions
- Drizzle olive oil evenly over tops and bottoms of tuna fillets, and sprinkle evenly with garlic salt and pepper.
- Heat a medium nonstick sauté pan on high heat. Add tuna, and cook until slightly charred on tops and bottoms of fillets, 2 to 3 minutes per side. (Interior of fillets will be rare and pink.) Remove tuna from pan, and let rest until cool enough to handle, approximately 15 minutes.
- Spread 2 teaspoons White Bean Spread onto each crostini.
- Using a sharp slicing knife, cut 24 (¼-inch) tuna slices. Top each crostini with a tuna slice and a dollop of Lemon-Rosemary Aïoli.
- Garnish with fresh rosemary, if desired.
- Serve immediately.
TeaTime Magazine https://teatimemagazine.com/
White Bean Spread
2016-09-22 02:37:49
Yield: 1 cup • Preparation: 10 minutes
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon thinly sliced fresh garlic
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1 tablespoon fresh lemon juice
- ¼ cup loosely packed fresh parsley leaves
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
Instructions
- In a small sauté pan, heat olive oil over medium heat. Add garlic, and reduce heat to low. Cook just until garlic turns very light brown, approximately 1 minute. (Garlic burns easily and will become bitter if it begins to burn.) Remove from heat, and transfer garlic and oil from pan to the work bowl of a food processor.
- Add beans, lemon juice, parsley leaves, salt, and pepper. Process until all ingredients are combined and texture is smooth and creamy.
- Serve at room temperature.
Notes
- MAKE-AHEAD TIP: White Bean Spread can be made a day in advance and refrigerated in a covered container until needed. Let come to room temperature before using.
TeaTime Magazine https://teatimemagazine.com/
Lemon-Rosemary Aïoli
2016-09-22 02:39:03
Yield: ⅓ cup • Preparation: 5 minutes
Ingredients
- ⅓ cup mayonnaise
- ½ teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely chopped fresh rosemary
Instructions
- In a small bowl, combine mayonnaise, lemon zest, lemon juice, and rosemary, whisking until blended. Refrigerate in a covered container for up to 1 day.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime, September/October 2013
