Talk Of The Town


Jewish-Italian Tuna Toasts from Chef Elana Horwich

Posted at 12:01 PM, Oct 24, 2019
and last updated 2019-10-24 13:01:53-04

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

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


  1. Place an oven rack on the second rung from the top and turn on your broiler.
  2. 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.
  3. 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.
  4. 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.