Name: Toasts with tuna and preserved lemon spread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 175g unsalted butter, softened, chopped; 2 x 95g cans tuna in spring water, drained; 40.00 ml baby capers, roughly chopped; 2 wedges preserved lemon, flesh discarded, rind finely chopped (see top tips); 20.00 ml finely chopped flat-leaf parsley, plus extra, to serve; 21.00 gm lemon juice; 1/2 baguette, cut into 30 slices; Extra virgin olive oil, to drizzle

Toasts with tuna and preserved lemon spread

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Spice up summer with festive tuna toast bites.

Ingredients:

175g unsalted butter, softened, chopped
2 x 95g cans tuna in spring water, drained
40.00 ml baby capers, roughly chopped
2 wedges preserved lemon, flesh discarded, rind finely chopped (see top tips)
20.00 ml finely chopped flat-leaf parsley, plus extra, to serve
21.00 gm lemon juice
1/2 baguette, cut into 30 slices
Extra virgin olive oil, to drizzle

Instructions:

Pulse butter in a food processor until creamy. Add tuna and blend until smooth. Transfer to a bowl and mix in capers, preserved lemon, parsley, and lemon juice. Season with pepper to taste.
Heat a chargrill pan over medium heat. Drizzle bread slices with oil and season with salt and pepper. Cook in 3 batches for 1 minute on each side until golden. Allow to cool.
Spread the toasts generously with tuna and sprinkle with additional fresh parsley before serving.

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