Appetizers & Starters > Canapés & Crostini > Seafood Canapés > Anchovy and Olive Canapés

Spicy Tuna and Olive Crostini

Elevate your appetizer game with these Spicy Tuna and Olive Crostini. Flaky tuna is combined with spicy mayo, briny olives, and fresh herbs, then piled onto toasted baguette slices for a flavorful bite. The heat from the chili flakes perfectly complements the richness of the tuna and the saltiness of the olives.

Prep Time
15 minutes
Cook Time
5 minutes
Servings
6-8
Ingredients
  • 1 loaf Baguette
  • 5 oz Canned tuna in olive oil, drained
  • 3 tablespoons Mayonnaise
  • 1-2 teaspoons Sriracha sauce
  • 1/4 cup Pitted green olives, chopped
  • 2 tablespoons Red onion, finely chopped
  • 2 tablespoons Fresh cilantro, chopped
  • 2 tablespoons Olive oil
  • 1 teaspoon Lemon juice
  • to taste Salt
  • to taste Black pepper

Prepare the Baguette

Slice the baguette into 1/2-inch thick rounds. Brush each slice lightly with olive oil. Arrange the slices on a baking sheet.

Toast the Baguette

Toast the baguette slices in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until golden brown and crispy. Alternatively, you can toast them under a broiler, watching carefully to prevent burning.

Prepare the Spicy Tuna Mixture

In a medium bowl, flake the drained tuna with a fork. Add the mayonnaise and sriracha sauce. Stir to combine. Adjust the amount of sriracha to your desired level of spiciness.

Add the Olives and Other Ingredients

Add the chopped green olives, finely chopped red onion, and fresh cilantro to the tuna mixture. Stir well to combine.

Season the Tuna Mixture

Add the lemon juice, salt, and pepper to the tuna mixture. Taste and adjust seasoning as needed.

Assemble the Crostini

Spoon a generous amount of the spicy tuna mixture onto each toasted baguette slice. Arrange the crostini on a serving platter.

Serve Immediately

Serve the spicy tuna and olive crostini immediately while the baguette is still warm and crispy. Garnish with extra cilantro or a drizzle of sriracha, if desired.

← Spicy Chicken Liver Crostini with Balsamic Glaze Tuna Tartare Crostini with Avocado Cream →

FAQ

  • Can I use different types of olives?

    Yes, you can use any type of pitted olive you like, such as Kalamata olives or Castelvetrano olives. The choice of olive will affect the flavor of the crostini, so choose one that you enjoy.
  • How can I make this recipe less spicy?

    To reduce the spiciness, start with a small amount of Sriracha sauce and taste as you go. You can also substitute the Sriracha with a milder hot sauce, or omit it altogether.
  • Can I add other vegetables to the tuna mixture?

    Yes, you can add other finely chopped vegetables such as celery, bell pepper, or cucumber for added flavor and texture.