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
- Warm Croccantini until they are ready to be served.
- In a medium bowl, mix tuna with jalapenos and carrots and their brine.
- Spoon tuna mixture onto Croccantini and top with radishes, pumpkin seeds, and cilantro. Serve immediately.