Salt & Light


Tuna Tapenade Cucumber Crostini

Have you ever tried to lure someone into coming to your party by telling them you were serving canned tuna? I sure hope not. But tell them you’re serving tapenade on crostini, and they may not know what language you’re speaking, but they’ll come if for no other reason but curiosity. You can whip up this appetizer or light lunch ahead of time using mostly pantry and fridge staples in a matter of minutes- because who wants to spend a ton of time prepping when there’s a party to be had?

Tuna Tapenade Cucumber Crostini

  • 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.

Body, On The Side




Tuna Tapenade Cucumber Crostini

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