A quick appetizer or tapas-style dinner option.

15oz tuna in olive oil, chopped

1/4 cup chopped pickled Mexican jalapenos and carrots from a can plus 1/4 cup of the brine

Cilantro leaves, sliced radishes, and toasted pumpkin seeds for serving

  1. Warm Croccantini until they are ready to be served.
  2. In a medium bowl, mix tuna with jalapenos and carrots and their brine.
  3. Spoon tuna mixture onto Croccantini and top with radishes, pumpkin seeds, and cilantro.  Serve immediately.
Original recipe found in Food and Wine Magazine
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here

  Imprimer la recette

Vous avez une idée pour la prochaine grande création? Nous aimerions que vous nous en fassiez part!

Cliquez ici