Cookbook Author and Chef Elana Horwich made Jewish-Italian Tuna Toasts. (see recipe below) Elana is the keynote speaker at the Jewish Federation & Jewish Foundation’s Girl's Night Out "Meal and a Spiel", a live cooking demonstration and dinner being held on Sunday, October 27 at 5:30pm at Gordon Jewish Community Center, 801 Percy Warner Blvd. Nashville, TN. To learn more or for tickets, visit https://www.picatic.com/girlsnightout .
Jewish-Italian Tuna Toasts - Makes 10 to 12 Crostini
- 1 (7-ounce) can Italian tuna in olive oil
- 3 Tablespoons unsalted butter, room temperature
- Zest of 1 lemon
- Juice of 1 lemon
- 10 to 20 grinds of the pepper mill, to taste
- 10 to 12 (½ -inch thick) slices baguette
- Extra-virgin olive oil, for drizzling
- 2 Tablespoons salt-packed capers, chopped 12 pitted green olives, roughly chopped
- Small handful flat-leaf parsley, chopped
- Place an oven rack on the second rung from the top and turn on your broiler.
- Combine tuna (along with the oil in the can), butter, lemon zest and juice, and pepper in a food processor until it becomes a smooth paste.
- Place the bread on a baking sheet and set under the broiler until golden, about a minute. Turn the slices over, and toast the other side. Be careful not to let the bread burn.
- Drizzle oil lightly onto the bread and slather it with the tuna spread, as you would peanut butter. Top with the capers, olives, parsley, and extra pepper if desired.