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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
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