This recipe is another example of how versatile our favourite canned tuna is. We love the combination of the tangy olives with the garlicky aioli. If you want to make this a lunch, spread the mixture over a piece of your favourite toasted bread and cover with mozzarella cheese. Bake in a toaster oven to make it a “tuna melt”.
Place the tuna in a bowl along with the chopped olives, the garlic aioli, mustard and parsley. Stir to combine.
Season with salt and pepper to taste. Refrigerate until ready to assemble.
Place a spoonful of the tuna spread on each crostini and distribute evenly.
Sprinkle with chopped chives and top with an olive.
4 servings