Seared Tuna With Hummus On Crostini Food

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TUNA CROSTINI



Tuna Crostini image

Elegant and refined, with a surprisingly delightful crunch gets the party going. Crisp on the bottom, dense and rich on the top, it's the perfect appetizer for any gathering. Purchase pre-made crostini for extreme ease and convenience.

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4-6 Servings

Number Of Ingredients 7

1 (5 ounce) can Genova Tuna in Olive Oil
1 French baguette, thinly sliced
Sea salt and freshly ground black pepper
3 tablespoons lemon juice
4 Roma tomatoes, finely diced
1 tablespoon roasted garlic, minced
½ cup fresh basil, chopped

Steps:

  • Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.

TUNA CAPER CROSTINI



Tuna Caper Crostini image

Provided by Dave Lieberman

Categories     appetizer

Time 25m

Yield about 30 toasts

Number Of Ingredients 8

1 baguette
2 (6-ounce) cans white meat tuna packed in water, drained
1/4 cup capers, drained
1 large shallot, minced
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
15 to 20 grinds of black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.
  • Combine all remaining ingredients in a mixing bowl and mix thoroughly.
  • Top each toasted baguette slice with about 1 tablespoon of the tuna salad.

SPICY TUNA AND HUMMUS SALAD



Spicy Tuna and Hummus Salad image

Hummus replaces mayo in this recipe for a flavorful twist on a favorite sandwich food. Makes 4 generous-sized portions. Pack them individually for a quick and nutritious lunch. Serve with a handful of spinach and a slice of tomato on light whole wheat bread.

Provided by spiritedcharm

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

½ (8 ounce) jar roasted red peppers, drained
4 (5 ounce) cans water-packed tuna, well drained
4 hard-boiled eggs, chopped
½ cup roasted garlic hummus
1 bunch green onions, chopped
2 stalks celery, finely chopped
2 tablespoons Sriracha sauce
2 tablespoons capers
4 teaspoons seafood seasoning (such as Old Bay®)

Steps:

  • Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
  • Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 12.4 g, Cholesterol 270.8 mg, Fat 12.6 g, Fiber 4.5 g, Protein 43.4 g, SaturatedFat 3.2 g, Sodium 1813.9 mg, Sugar 3.1 g

TUNA HUMMUS CROSTINI RECIPE - (4.4/5)



Tuna Hummus Crostini Recipe - (4.4/5) image

Provided by [email protected]

Number Of Ingredients 8

1 thin baguette
1/4 cup olive oil
2 cans Genova Tonno Solid Light Tuna in Olive Oil
2 tbsp chopped fresh basil plus 1/4 cup chiffonade fresh basil leaves (optional garnish)
1 tbsp freshly squeezed lemon juice, or more to taste
salt and freshly ground black pepper, to taste
1 cup hummus
1/3 cup pesto

Steps:

  • 1. Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted. 2.Place the slices on a cookie sheet. Brush the tops of the bread pieces with olive oil. 3. Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top. 4. In a mixing bowl combine tuna, 2 tbsp chopped basil, lemon juice, salt and pepper. Mix until well combined. 5. To assemble - first stop each crostini with 1 1/2 tsp of hummus, then add 1/2 tsp of pesto. 6. Top with tuna salad. Garnish with basil if desired.

SEAFOOD SPHERES ON CROSTINI



Seafood Spheres on Crostini image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 11

2 tablespoons finely diced celery
1 tablespoon freshly chopped flat-leaf parsley
2 teaspoons freshly chopped thyme leaves
1 lemon, zest, finely grated
1/2 cup mayonnaise
1/4 pound smoked salmon, chopped fine
1/4 pound cooked lobster meat
1/4 pound cooked crabmeat, picked through to remove remnants of shells
Salt and freshly ground black pepper
1/2 loaf French bread, sliced into 16 (1/2-inch) slices and lightly toasted
16 small parsley sprigs, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Combine celery, parsley, thyme, lemon zest and mayonnaise in a bowl. Then fold the salmon, lobster, and crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned. Garnish with parsley.

TUNA AND HUMMUS SANDWICHES



Tuna and Hummus Sandwiches image

Provided by Ina Garten

Time 3h25m

Yield 6 sandwiches

Number Of Ingredients 18

14 ounces jarred or canned Italian tuna in olive oil14 ounces jarred or canned Italian tuna in olive oil
1/4 cup minced celery
2 tablespoons minced yellow onion
2 tablespoons minced cornichons
2 tablespoons freshly squeezed lemon juice
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sourdough bread, halved and sliced 1/2 inch thick
Hummus, store-bought or homemade (recipe follows)
Fresh radishes, sliced
2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes hot sauce, such as Tabasco
2 teaspoons kosher salt

Steps:

  • Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
  • Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
  • For the Hummus:
  • Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

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