Recipe by @agoodtable
These crudites made with Wild Tuna White Bean Salad and a non-traditional pistachio pesto make the perfect snack or appetizer to serve at your next dinner party. Delicious, packed with protein and super easy to make.
White Bean Tuna Crostinis with Pistachio Pesto
Ingredients
Baguette, toasted
Garlic, for rubbing onto bread
-
2 (5.6oz) cans Wild Tuna White Bean Salad Ready-To-Eat Meal
Paprika
Pepper
Parmesan
2 cups fresh Basil leaves (or more if required)
1/2 - 3/4 cup Extra-virgin olive oil (add more if needed)
1/3 cup freshly grated Parmesan
1/3 cup shelled and salted Pistachios
2-4 cloves of Garlic
Lemon juice (optional)
Lemon zest (optional)
Freshly-cracked black Pepper
Salt
1 Tbsp Hot honey (optional, but wonderful)
Tuna Salad
Non-traditional Pistachio Pesto
Directions
Empty the two cans of Wild Tuna White Bean Salad in to a bowl. Add paprika, Parmesan and give it a stir.
To make the pesto - add all ingredients to a food processor or blender. Blend until completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
To assemble - cut open a garlic clove and rub it on each slice of toasted baguette. Add a scoop of the White Bean Salad mixture to each slice of baguette. Drizzle with the pesto & top with crushed pistachios.
