Crostini di Tonno
1 baguette, thinly sliced
1 six once can of tuna packed in olive oil, drained
2 Tbsp unsalted butter, at room temperature
2 Tbsp extra-virgin olive oil
2 anchoy fillets, drained (optional)
4 tsps capers, drained
1/8 tsp Tabasco sauce
Snipped chives or dill sprigs
Preheat oven to 450 degrees.
Arrange the sliced baguette in a single layer of a baking sheet and bake until golden, about 10 minutes; do not dry it out too much.
In a food processor, puree the tuna with the butter, olive oil and 2 tsps of the capers, the anchovies and Tabaso until smooth and creamy, about 1 minute.
Spread the tuna mousse on the toasted bread. Granish with the remaining capers and serve within 30 minutes, garnished with the chives or dill.