Ingredients
Italian Tuna
- 1 package StarKist Selects E.V.O.O.™ Yellowfin Tuna
- 1 package StarKist Selects E.V.O.O.™ Yellowfin Tuna with Sun-dried Tomato
- 3 tablespoon capers
- 1 can (15 ounce) Cannellini beans, drained and rinsed
- 8 ounces artichoke hearts in water, drained and quartered
- 1/4 cup roasted red peppers, rough chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10 large basil leaves, chiffonade
Whipped Ricotta
- 8 ounces whole milk ricotta, drained
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3/4 teaspoon oregano
Crostini
Instructions
- In a food processor add the ricotta, salt, pepper and oregano. Process for 15-20 seconds until whipped, light and smooth. Set aside.
- In a large bowl add the tuna pouches (including the oil), beans, capers, artichoke hearts, roasted red peppers, salt, pepper and 3/4 of the basil chiffonade pieces. Gently mix to combine. Taste for seasoning.
- To assemble smear some whipped ricotta on the crostini, top with a spoon or two of the Italian tuna mixture and top with an additional chiffonade of basil.
- Store any leftovers, covered in the refrigerator.
Notes
This is great for a weekly meal prep or as a great appetizer for your guests!
