Tuna Gribiche Crostini

Coastal Living
Tuna Gribiche CrostiniRecipe
Photo: Iain Bagwell; Styling: Linda Hirst
Gribiche is a not-too-common but delicious, textured sauce that is an ideal partner for a variety of seafood. Here, the piquant flavors of the caper-and-pickle combination pair beautifully with flakes of canned tuna for a quick and impressive appetizer.
Makes 6 to 8 servings


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2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
Pinch of freshly ground black pepper
2 hard-cooked eggs, peeled and chopped
3 tablespoons finely chopped cornichons or dill pickles
2 tablespoons capers, drained and lightly chopped
2 tablespoons minced fresh flat-leaf parsley leaves
2 (5- to 6-ounce) cans solid-pack tuna, drained and coarsely flaked
24 to 30 toasted baguette slices


Prep: 15 Minutes

Combine first 4 ingredients in a medium bowl. Add chopped eggs, cornichons, capers, and parsley, and stir well to combine. Add tuna; toss gently to blend. (The tuna should remain a bit chunky, not become finely flaked.) Spoon onto toasted baguette slices.

Created date

March 2012