Dill & le­mon tuna cros­tini

“An ideal snack with drinks when friends are over or for a light lunch”

RTÉ Guide - - Kitchen -

makes 12 In­gre­di­ents 1 medium baguette loaf, sliced in 12 slices at an an­gle Olive oil, to brush

1 gar­lic clove, peeled For the top­ping 150g tuna, flaked

1 le­mon, juice

2 tsps chopped dill

3 tb­sps crème fraîche

3 tb­sps basil pesto Cu­cum­ber rib­bons

Salt and freshly ground black pep­per

Le­mon zest, to gar­nish

Dill sprigs, to gar­nish Method 1 To toast the baguette slices, pre-heat the oven to 200°C/fan 180°C/gas 6. 2 Place the slices on a bak­ing tray, brush with a lit­tle olive oil on both sides. Place in the oven un­til golden brown on both sides. Rub the still hot cros­tini on one side with the gar­lic cloves. Set aside to cool. 3 Com­bine the tuna, le­mon juice, dill and crème fraîche. Sea­son with salt and freshly ground black pep­per. To as­sem­ble, spoon a lit­tle pesto on the cros­tini, place cu­cum­ber on top. Spoon over the tuna mix and gar­nish with le­mon zest and sprigs of dill.

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