Tuna Tapenade Cucumber Crostini

Ingredients:

• 1 large (4 serving) can wild-caught, water-packed tuna
• ½ avocado, mashed
• Juice of 2 lemons
• ½ tablespoon extra virgin olive or avocado oil
• ¼ cup kalamata or assorted greek olives, finely chopped
• 1 Tablespoon capers, minced
• 1/2 red bell pepper, finely chopped
• ¼ red onion, finely chopped
• 1 garlic clove, minced
• Freshly ground salt + pepper, to taste
• Handful fresh parsley, chopped
• Sliced Cucumbers, radishes, or seed crackers (for serving)

To Prepare:

Combine the tuna, mashed avocado, and lemon juice, and oil and mix until tuna breaks apart and becomes creamy. Stir in olives, capers, bell pepper, onion, and garlic. Season with salt, pepper, and fresh parsley. Pile high on cucumber slices, radish slices, or seed craackes. Sprinkle with more fresh parsley.

Note: Tuna tapenade can be made a day ahead. Assemble right before serving.