Tuna Toast With Tomatoes and Arugula

5 from 2 votes

Tuna Toast With Tomatoes and Arugula

A simple Italy-inspired tuna toast appetizer made with tuna, tomatoes, arugula, and extra virgin olive oil, using the most quality ingredients you can find.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Italian

Diet: Low Calorie

Servings: servings

Author: Mary Cressler

Cost: $25

Ingredients

1 baguette, sliced into ½ inch thick slices
¼ cup Extra Virgin Olive Oil, halved Use good quality olive oil. Plus extra for the crostini. See notes.
6 6 ounces canned tuna Packed in oil versus water.
½ pound fresh cherry tomatoes Sliced in half.
1 cup arugula
Maldon Salt

Instructions

Make Crostini

Set oven to 375 degrees Fahrenheit. Prepare the remainder of the ingredients.
Slice baguette in ½ inch slices then brush lightly with extra virgin olive oil and place them on a baking sheet, bake for 10 minutes or until golden.

Make Tuna Toast

In a small bowl combine the tomatoes, tuna, and arugula. Drizzle with half the olive oil and combine. Layer each baguette slice with pieces of the cherry tomatoes, crumbled tuna, and arugula.
Top with a pinch of salt and drizzle liberally with the remaining olive oil.

Notes

Crostini: Place 3 tablespoons of olive oil in a small dish. Use a pastry brush to brush the oil onto the bread to make the crostini. This is 3 tablespoons of olive oil in addition to the 1/4 cup recommended for the tuna toast recipe.

You can make the crostini a day prior, but be sure it's stored in an airtight container or gallon-size bag in a cool dark cupboard. This will prevent it from getting soft and stale. We do not recommend prepping the crostini beyond one day.

Nutrition