A hit anytime.
10 to 12 ounces canned or jarred Italian tuna packed in olive oil, Italian tuna is the best here.
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
slices French bread, cut diagonally
Step 1: Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade.
Step 2: Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times.
Step 3: Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth.
Step 4: Add the olives, capers, salt, and pepper and pulse just to incorporate.
Step 5: Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Step 6: Meanwhile, heat the oven to 375 degrees.
Step 7: Brush the bread lightly on one side with olive oil. Bake the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes.
Step 8: Allow to cool slightly.
Step 9: Mound the tapenade on each toast, sprinkle with parsley, and serve or place crostini on the side and the olive tapenade in the center.