Cooking Food General Recipes

Tuna and Olive Crostini

I had a lot of crostini left over from a big party I threw, as well as plenty of olives. So here’s a little snack I came up with using these left-overs. Tuna and Olive Crostini Recipe

This tuna and olive crostini makes for a delicious snack or even a light dinner; and it’s pretty easy to make. What’s more, the recipe doesn’t involve too many ingredients and it isn’t labour intensive at all.

Here’s what you will need:

2 baguette slices

A teaspoon of olive oil

A can of tuna or half a cup of fresh tuna

A handful of good quality pitted olives, ideally, use a combination of green and black olives.

A wedge of lime

Extra sharp cheddar to taste

Chili flakes to taste


To begin with, cut two slender slices off a baguette. Brush both sides of the baguette with some olive oil and grill the slices in a panini-maker or the oven. If you’re using an oven, pre-heat it to 350 degree Fahrenheit and then bake the slices for about 15 minutes, until golden brown. Next, top off the bread with some tuna, squeeze some lime juice on top. Slice the olives in half and then arrange them on top of the tuna, as shown in the photograph below. Place the slices in the oven and let them bake for 5 minutes.

How to Make Tuna and Olive Crostini Recipe as an appetizer

In the meantime, cut 3-4 slices of cheddar. Once the slices have baked for 5 minutes, place the cheese on top of the olives and top off with chili flakes.

Tuna and Olive Crostini Recipe

Place the slices back in the oven and let them bake for about 10 minutes, until the cheese is all melted.

Tune and Olive Crostini

And there, you’re snack’s ready!


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

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