Tuna and Fava Crostini

Tuna and Fava Crostini
Photo by Pornchai Mittongtare


  • 1 6- to 7-ounce can solid light tuna in olive oil
  • ¼ cup red onion
  • 18 fresh Italian parsley leaves
  • 4 teaspoons fresh lemon juice
  • 2 tablespoons fresh Italian parsley
  • 4 tablespoons extra-virgin olive oil
  • 8 ounces fresh fava bean pods
  • + 1 more ingredients
    • 18 thin baguette slices

Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet; brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about 15 minutes. Set aside. Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. D...

View full recipe at Epicurious


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