Tuna Tapenade Crostini

Directions

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade.

Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times.

Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone cheese and process until almost smooth.

Add the olives, capers, salt, and pepper and pulse until just incorporate.

Transfer the mixture to a bowl, cover with plastic wrap or a lid and chill in the refrigerator for at least 1 hour or overnight.

Meanwhile, heat a grill or preheat the oven to 375℉ (190℃).

Brush the bread lightly on one side with olive oil.

Grill the crostini on both sides until lightly browned or arrange the bread on a large baking sheet and bake for about 7 minutes. Let cool slightly.

Place the tapenade on the toasts, top with parsley.

Serve.