Tuna Nicoise Crostini - cooking recipe

Ingredients

1/4 cup pimento stuffed olive
1/4 cup green olives, pitted
4 hard-boiled eggs
5 tablespoons mayonnaise
1 (3 ounce) can solid white tuna, in vegetable oil, drained and broken into small pieces
2 tablespoons capers, drained and chopped
1 tablespoon chopped fresh tarragon leaves
chopped fresh tarragon leaves, garnish
salt, to taste
freshly ground coarse black pepper, to taste
1/2 French baguettes or 1/2 Italian bread, cut into 1/2-inch slices
2 tablespoons extra virgin olive oil

Preparation

Preheat oven to 350\u00b0F.
Make Crostini:
Set the baguette slices on baking sheet and lightly brush with olive oil.
Bake until golden brown, turning once about 4 minutes.
Finely chop half the green olives, set aside.
Thinly slice the remaining green olives and pimento-stuffed olives, set aside.
Remove yolks from eggs, set aside.
Place whites in a bowl.
Using a fork, mash egg whites until 1/4-inch pieces are formed.
Add mayonnaise, tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon, stir to combine.(If needed - add more mayonnaise).
Season with salt and pepper.
Place 1 tablespoon mixture onto each crostini.
Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl.
Top each crostini with yolk, garnish with tarragon and reserved olives.
Serve.