White Truffle Asparagus + Tuna "Crostini"
Yet another fantastic way to play with such a simple ingredient, Portofino Tuna! Try subbing my healthier cucumber "crostini" with a traditional style of fresh sliced baguette which will soak up all of the delicious flavors, or stick with this rich and healthy-ish version (I served my crostini’s both ways, both were a hit). If you are planning to bring this party favorite appetizer to the next potluck, you won’t have to worry about freshness with travel. Portofino Tuna is ready to go (no more draining!), simply prep the truffle asparagus mix ahead of time and then toss a few pouches or cans of tuna in your bag to mix in when you are ready to serve. Keep in mind your key ingredients are already plentiful in flavor as the tuna pouches are prepared in extra virgin olive oil, sea salt and just tuna, NO artificial flavors so be sure to save any extra seasoning until you’ve mixed in Portofino. I went for the wild caught Yellowfin for this batch but these crostini’s would certainly be just as delicious with Albacore Tuna.
Ingredients:
1-2 whole cucumbers sliced
1-2 cans Portofino Yellowfin Tuna
1 cup cherry tomatoes
1 bunch fresh asparagus
1 teaspoon diced garlic
1 tablespoon white truffle oil
1 tablespoon extra virgin olive oil
1/4 cup shaved parmesan
Directions:
In a small frying pan heat tablespoon of extra virgin olive oil and then add chopped asparagus, stirring occasionally until asparagus is slightly crisp
On a sheet of tinfoil add cup of cherry tomatoes or enough to add one tomato for each crostini, garlic, salt and pepper. Fold tinfoil up creating a small open bowl, bake at 375 degrees for 10 minutes or until tender and brown. For a quick alternative, bake in a conventional oven or pan sear
In a medium size bowl gently mix Portofino Tuna, cooled asparagus, white truffle oil and pinch of salt
Add small scoop of Tuna mix to each cucumber or slice of toasted baguette topping with shaved parmesan, and roasted tomato
To purchase these ingredients CLICK HERE
Enjoy!
