Private dining clients often ask for raw or seared tuna in their menus and often as appetizers. Sometimes I receive a call asking if we can have a tuna app but, you know, different. “I don’t want to do the same old thing.” I get it. Raw tuna is delicious which makes it understandable that it can be found everywhere. So a call for something off the beaten path is understandable and from where the Tuna Niçoise Crostini came from.
Tuna Niçoise Crostini is a fun play on both the classic French Niçoise salad and the ubiquitous soy-laden raw tuna appetizer. served in a delectable bite-sized form, this unique appetizer combines the bold flavors of a traditional Niçoise salad with the elegance of a raw tuna dish. It’s perfect for when you seek a sophisticated yet approachable option for your home entertaining.
The star of Tuna Niçoise Crostini is, of course, the tuna. It would seem natural to use high-quality, sashimi-grade tuna to ensure that the dish is fresh and flavorful. However, I find Albacore excels in this application. The tuna is sliced into 1/4-inch-thick pieces, then draped over the crostini to create an eye-catching presentation.
To make the Niçoise salad topping, gather fresh ingredients such as green beans, cherry tomatoes, black olives, boiled eggs, and baby potatoes. These components are finely chopped or pulsed in a food processor to create a texture that is easy to spread over the crostini. This process also allows the flavors to meld together harmoniously.
The Niçoise dressing is a critical element of this dish, as it ties together the various flavors and textures. Traditional ingredients include olive oil, red wine vinegar, Dijon mustard, shallots, garlic, and a touch of anchovy paste. This dressing is lightly drizzled over the salad mixture, adding a tangy, savory element.
The crostini is prepared by thinly slicing a baguette and toasting the slices until they are crisp and golden brown. This provides the perfect base for the Niçoise salad topping and the tuna.
To assemble the Tuna Niçoise Crostini, spread a layer of the Niçoise salad mixture onto each toasted baguette slice. Be sure to include a bit of each ingredient, ensuring a perfect balance of flavors in each bite.
Next, carefully lay a slice of tuna over the salad-topped crostini, allowing it to drape over the edges for an elegant presentation. To finish the dish, sprinkle each piece with flaky Maldon salt. This not only enhances the flavor of the tuna but adds a delightful crunch and textural contrast.
Tuna Niçoise Crostini is a versatile appetizer that pairs well with various beverages. A crisp, refreshing rosé is natural here as it complements the dish’s Mediterranean flavors. I strongly recommend trying a Cabernet Franc from the Loire valley and serving it slightly chilled. It’s a very nice pairing. Lastly, a young Pinot Noire is also an excellent choice here. Alternatively, cold, sparkling mineral water can provide a refreshing contrast to the dish’s bold flavors.
For a more substantial meal, Tuna Niçoise Crostini can be served alongside a simple mixed greens salad or a selection of other small plates, such as marinated artichoke hearts, prosciutto-wrapped asparagus, or a cheese and charcuterie platter.
Tuna Niçoise Crostini offers a fun twist on a beloved French classic, perfect for your guests seeking a unique appetizer option. Its combination of fresh, vibrant ingredients and elegant presentation make it an irresistible choice for private dining menus, delighting guests with a taste of the Mediterranean in every bite.
