Tuna Gribiche Crostini

Photo: Iain Bagwell; Styling: Linda Hirst
Prep time 15 mins
Yield Makes 6 to 8 servings
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.


  • 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

How to Make It

  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.