Tuna Gribiche Crostini

Ingredients

• 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

Preparation

1. 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.