open-faced smoked tapenade tuna toast (Edit recipe)

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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!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

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

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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.

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About This Recipe

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
Sugar Alcohol:	0 g
Calculated for total recipe.