Our farmer's market had some great lookin' fava beans last Saturday and couldn't pass them up - looking for something different to do with them, I ran across this little appy on epicurious - it's a Bon Appetit recipe from June '06. For an easy and very tasty appetizer, you can't go wrong with this one.
TUNA AND FAVA CROSTINI
Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water. Makes 6 servings.
18 thin baguette slices
4 tablespoons extra-virgin olive oil, divided
8 ounces fresh fava bean pods
1 6- to 7-ounce can solid light tuna in olive oil
1/4 cup minced red onion
2 tablespoons chopped fresh Italian parsley plus 18 leaves for garnish
4 teaspoons fresh lemon juice
Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet; brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about 15 minutes. Set aside.
Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1 tablespoon oil and toss to coat.
Combine tuna with its oil, minced red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna mixture to coarse paste. Season mixture to taste with salt and pepper.
Baguette slices, fava beans, and tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room temperature. Cover and refrigerate fava beans and tuna mixture separately.
Divide tuna mixture among baguette slices. Top with fava beans and garnish each with 1 parsley leaf.
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After we enjoy the rest of the above tonite and the Lamb for dinner, we are going back to being REALLY good - foodwise. But, this was a fun food weekend.
TUNA AND FAVA CROSTINI
Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water. Makes 6 servings.
18 thin baguette slices
4 tablespoons extra-virgin olive oil, divided
8 ounces fresh fava bean pods
1 6- to 7-ounce can solid light tuna in olive oil
1/4 cup minced red onion
2 tablespoons chopped fresh Italian parsley plus 18 leaves for garnish
4 teaspoons fresh lemon juice
Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet; brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about 15 minutes. Set aside.
Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1 tablespoon oil and toss to coat.
Combine tuna with its oil, minced red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna mixture to coarse paste. Season mixture to taste with salt and pepper.
Baguette slices, fava beans, and tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room temperature. Cover and refrigerate fava beans and tuna mixture separately.
Divide tuna mixture among baguette slices. Top with fava beans and garnish each with 1 parsley leaf.
----
After we enjoy the rest of the above tonite and the Lamb for dinner, we are going back to being REALLY good - foodwise. But, this was a fun food weekend.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com