This is such an easy starter for a dinner party or happy hour that is one of those "greater than the sum of its parts" kind of recipes.
Buy the best baguette you can get your hands on as you want something that can hold up to being grilled. The raw garlic on the crostini is a trick from one of my favorite NY restaurants and makes the whole thing pop. A salty white wine from Sicily would be a stunner with this or for something different, try it with a new world California Sauvignon Blanc.
Ingredients:
1 5oz. can of American Tuna
1 baguette cut into 1/2 in slices on the bias
2-3 cloves of garlic, peeled
1 jar high quality roasted red peppers
1 Tbsp. capers, drained and lightly chopped
_______________________________________________________________________________________
Directions:
Prep the Garnish
Remove the peppers from the jar and pat dry, slice into thin ribbons and separate them. Light chop the capers just to break them up.
Prep the Bread
Using a stove top griddle, cast iron or heavy bottomed pan, prepare your cooking surface over medium high heat. brush the tops of the baguette with Olive oil and brown in the pan until well seared on one side. Remove from the pan and immediately rub the crusty hot side with raw garlic. The garlic will essentially melt against the coarse bread. finish with sea salt and more olive oil.
Finish
Top the griddled bread with flaked albacore tuna, a few ribbons of peppers and a scattering of chopped capers. Finish with flakes of sea salt and enjoy while warm.