open-faced smoked tapenade tuna toast (Edit recipe)

you may since the theme that I love canned seafood & you would be right! honestly, canned tuna is a STAPLE ingredient for me. it is seriously the easiest protein to always have on hand & you can mix it with anything! here I mix with with a smoked tapenade featuring smoked oysters. talk about getting tons of micro-nutrients, protein, & yumminess!

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	359
Fat:	21 g
Carbohydrates:	13 g
Protein:	30 g
Cholesterol:	112 g
Sodium:	971 mg
Fiber:	0 g
Sugars:	3 g
Calculated for total recipe.

by ericatangeman

Serves: 1

Ingredients

smoked tapenade

4 - 6 oz Kalamata Olives
3 oz Smoked Oysters
2 Tbsp Capers
1 Tbsp Lemon Juice
0.5 tsp Onion Powder
0.5 tsp Garlic Powder
1 pinch Red Pepper Flakes
2 Tbsp fresh Basil

tuna melt

2 pieces homemade grain-free bread (click for recipe)
3 - 5 oz Canned Tuna, drained
2 Tbsp Plain Greek Yogurt
2 Tbsp Feta Cheese
1 pieces Prosciutto
1 pieces pepperoncini peppers
1 pinch Red Pepper Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a food processor, combine all smoked tapenade ingredients.
pulse (do not puree) mixture 10-15 times until well chopped.
makes ~2 cups of tapenade.
to make toasts, combine tuna, greek yogurt, & smoked tapenade.
spread tuna mixture on top of homemade bread.
to a slice of bread, add tuna mixture & feta cheese.
add tuna melt to a skillet over medium heat for 2-3 minutes to “toast” bottom of bread.
to the side of the skillet, add prosciutto & fry until slightly crisp.
garnish toasts with crispy prosciutto, pepperoncini, & additional red pepper flakes.
serve with a veggie side.