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Crostini with 2 toppings
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Elevate your party with these delicious appetizer suggestions.
Ingredients:
  • 120g packet crostini toasts
  • 250g scotch fillet steak, trimmed
  • Olive oil cooking spray
  • 1 small beetroot, peeled, grated
  • 45.00 gm firmly packed brown sugar
  • 40.00 ml red wine vinegar
  • 95g can tuna in oil, flaked, oil reserved
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 40.00 ml finely chopped fresh chives
  • 1/4 small red onion, finely chopped
  • 21.00 gm lime juice
  • 5.90 gm wholegrain mustard
Instructions:
  • For the beef and beetroot relish: Begin by heating a skillet over high heat. Lightly spray the steak with oil. Sear each side for 4 to 5 minutes for a medium cook or to your preference. Take the steak out of the pan and let it rest for 5 minutes before thinly slicing it. In a saucepan, combine beetroot, sugar, and vinegar. Cook over medium heat until sugar dissolves, then bring to a boil. Lower the heat and simmer covered for 8 minutes until the beetroot is tender.
  • Prepare tuna salsa verde: Combine tuna and its oil in a bowl. Add parsley, chives, onion, lime juice, and mustard. Mix well.
  • - Place crostini elegantly on a platter. - Spread a delightful beetroot mixture on half of the crostini. - Lay out the savory beef slices on the beetroot. - Sprinkle with fresh chives for a pop of flavor. - Add a dollop of zesty tuna salsa verde on the remaining crostini. - Serve and enjoy your gourmet creation!

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