Wild Caught Tuna Crostini

Wild Caught Tuna Crostini --- these little toasts are fun to make and so healthy --- theviewfromgreatisland.com

Wild Caught Tuna Crostini are a super healthy and colorful appetizer or light meal – arrange them on a grazing table and let your guests serve themselves.

Wild Caught Tuna Crostini --- these little toasts are fun to make and so healthy --- theviewfromgreatisland.com

This post is is sponsored by Genova Seafood®, and as you know, I greatly appreciate your support of my brand partners – I only work with companies that I love, and they help keep TVFGI up and cooking!

Wild Caught Tuna Crostini are a fun and healthy way to entertain during the warmer months! theviewfromgreatisland.com

I had a lot of fun making these wild caught tuna crostini

Or ‘little crusts’ as they translate from the Italian…they’re just the kind of thing I love to serve for dinner when the weather gets warmer and the days stretch on longer. There’s no need to cut the fun short to come inside and cook, just throw the slices of baguette on the grill, organize a colorful array of toppings, and have a tasting party! I used Genova wild caught albacore, and yellowfin tuna as the base for my crostini, so they have enough protein to be a meal in themselves. Genova is premium, wild caught, solid filet tuna packed in olive oil that is so beautifully fresh tasting I eat it straight from the can. You can feel great offering it to your guests, and with a colorful array of toppings there’s something here for everybody.

Wild Caught Tuna Crostini --- I used Genova Wild caught tuna as the base for my healthy and colorful crostini --- theviewfromgreatisland.com

my formula for these crostini is simple

  • first I lay down a base layer, which should be something with a little moisture to help it stick to the bread.
  • the second layer can be more ‘chunky’ in texture, and finally I finish with a colorful garnish.
  • for some of my crostini I spooned the tuna right out of the can onto the bread…it’s packed in pure olive oil which helps moisten the bread and add flavor, so don’t let that go to waste!
  • for others I made a quick tuna salad with mayo, whole grain mustard, and relish to serve as my base. You can use your own favorite tuna salad recipe.

If you’re uncertain about what to pair with what, try to keep to a theme, that way you’ll know the flavors will compliment each other…the one above is made with albacore tuna topped with white beans, olive oil, and fresh thyme for a French vibe. You might do an Italian version with olives and red peppers, or go Japanese with cucumber and pickled ginger. The tuna is surprisingly versatile!

Fresh and colorful Wild Caught Tuna Crostini --- theviewfromgreatisland.com

Genova wild caught tuna comes in two varieties, Albacore, and Yellowfin, and for me, they break down along white meat/dark meat lines…the albacore is lighter and chunkier, while the yellowfin is darker and richer. I prefer the albacore and my husband prefers the yellowfin, so I make sure to use some of each. Use them interchangeably in your crostini and do your own delicious taste testing.

Colorful and healthy Summer Crostini | theviewfromgreatisland.com

The nice thing about these wild caught tuna crostini is that you can grab a baguette on the way home from work and create these masterpieces with whatever you’ve got in the fridge and cupboard. I slice and char the bread right on my stove top grill pan, then set it aside while I prep my toppings.

Grilled bread for summer crostini | theviewfromgreatisland.com

topping ideas for wild caught tuna crostini

Layer 1

  • Genova Wild Caught Yellowfin Tuna salad
  • guacamole, hummus or baba ganoush
  • artichoke or roasted red pepper spread
  • pesto
  • olive tapenade
  • cream cheese, goat cheese, or other spreadable cheese

Layer 2

  • Genova Wild Caught Albacore Tuna, flaked
  • sliced hard boiled egg
  • sliced cucumber, radish, or tomato
  • sliced pickles or olives
  • canned beans
  • sliced strawberries or grapes
  • micro-greens

Layer 3

  • fresh herbs
  • pickled ginger or horseradish
  • seeds like sesame or poppy
  • edible flowers
  • caviar, capers
  • citrus zest or mini lemon wedges

Wild Caught Tuna Crostini with cucumber and pickled ginger | theviewfromgreatisland

cook’s notes:

  • don’t plan to assemble the crostini too far in advance or the bread will lose its crunch and the toppings will lose their fresh appeal.
  • if you like you can set out all the elements and let guests assemble their own.
  • have fun creating your own summer tasting party with Genova tuna and your favorite crostini toppings.

more ways to use your Genova tuna:

Tuna Crostini with assorted toppings | theviewfromgreatisland.com
3.46 from 11 votes

Wild Caught Tuna Crostini

Wild Caught Tuna Crostini are a super healthy and colorful appetizer or light meal --- just add wine and friends and you've got the makings for the perfect summer gathering.
Course Appetizer
Cuisine American
Yield 10
Author Sue Moran


  • 10 thin slices of a baguette loaf
  • 1 5- ounce can Genova Wild Caught Albacore Tuna
  • 1 5- ounce can Genova Wild Caught Yellowfin Tuna

for the tuna salad

  • 3 Tbsp mayonnaise
  • 2 Tbsp relish
  • 2 tsp whole grain Dijon mustard
  • salt and pepper to taste

other toppings

  • assorted spreads such guacamole hummus, or soft cheese, see list in the post above
  • assorted thinly sliced veggies or fruit canned beans, olives, hard cooked eggs, etc., see list in the post above
  • fresh herbs or edible blossoms see list above


  • Heat a grill pan over medium high heat until very hot. Grill the slices of bread on both sides until nicely browned, about 3 minutes per side. Set aside.
  • Prepare a simple tuna salad with the Yellowfin Tuna. Mix all the ingredients until well blended. Adjust seasonings to your taste.
  • Assemble your crostini with three layers each. Begin with tuna salad, flaked tuna, or cream cheese or other spread.
  • Build a second layer from the list above. If you didn't use your tuna on the first layer, you can add flaked tuna in this layer.
  • Finish with a garnish of herbs, edible flowers, seeds, or spices from the list above.
  • Serve the crostini right away.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    June 30, 2016 at 11:34 am

    I love tuna and buy wild caught fish whenever I possibly can. Your crostini look beautiful, Sue!

  • Reply
    June 26, 2016 at 9:11 am

    These crostinis – the best – the all the bright flavors and color!

  • Reply
    June 25, 2016 at 10:44 pm

    This is just the prettiest crostini in the world. I love crostini but I’ve never tried tuna on it for some silly reason. Great photos!

  • Reply
    June 24, 2016 at 6:04 pm

    What a great idea. My ‘go to’ fish for crostini is smoked trout. I’ll have to broaden my horizons. Simply beautiful.

  • Reply
    Liz @ The Lemon Bowl
    June 23, 2016 at 7:15 pm

    This tuna is seriously the best!! Love your gorgeous toast!

  • Reply
    Jenny Flake
    June 23, 2016 at 10:11 am

    Gorgeous crostini!! Love these flavors!!

    • Reply
      June 23, 2016 at 5:35 pm

      Thanks Jenny!

  • Reply
    June 23, 2016 at 9:13 am

    Love love love all the variations here!

  • Reply
    Jessie | Kitschen Cat
    June 23, 2016 at 9:12 am

    These are gorgeous! So fun!!

  • Reply
    June 23, 2016 at 9:02 am

    What a great and useful post. My husband is a HUGE fan of tuna and these idea will all work well with him!

  • Reply
    Lauren @ Sew You Think You Can Cook
    June 23, 2016 at 8:45 am

    I love that you provide more of a technique for the crostini than a straight recipe. I’d be reaching for that tuna salad one myself!

  • Reply
    Becca @ Amuse Your Bouche
    June 23, 2016 at 8:35 am

    I love the idea of using loads of different toppings for these – everyone can choose their own combo! So colourful too.

  • Reply
    Annie @ Annie's Noms
    June 23, 2016 at 8:24 am

    Wow these are incredible!! Loving all the ideas for different toppings! These would definitely disappear quickly here!

  • Reply
    Sophia | Veggies Don't Bite
    June 23, 2016 at 7:52 am

    Your pictures are so colorful and pretty!! I love recipes that can be switched around to create new things. Variation is awesome!

  • Reply
    June 23, 2016 at 7:07 am

    Absolutely love how colorful these crostini look! Great idea for summer gatherings!

  • Reply
    June 23, 2016 at 3:35 am

    Great snacks! They look so yummy!

  • Reply
    June 22, 2016 at 6:31 pm

    Hi Sue, we just bought a whole tuna from the docks in Newport, Oregon. Will be making these straight away, these look amazing~

    • Reply
      June 22, 2016 at 7:32 pm

      Oh gosh, what a treat!

  • Reply
    Tricia @ Saving room for dessert
    June 22, 2016 at 4:55 pm

    These are so gorgeous you make we want to run out and buy some tuna! This is a terrific and wonderful idea and perfect for summer dinner or to serve at a gathering. Lovely!

    • Reply
      June 22, 2016 at 7:33 pm

      You’ll love Genova Tricia, I’m a convert!

  • Reply
    Taylor @ Food Faith Fitness
    June 22, 2016 at 3:04 pm

    I LOVE Genova Tuna – I eat it all the time! BUT, I’ve never done it crostini style. These are so perfect for light summer eats!

  • Reply
    June 22, 2016 at 1:38 pm

    The colors! Wow. These pictures just scream “Summer”!

  • Reply
    Chris Scheuer
    June 22, 2016 at 12:08 pm

    These remind me of the beautiful little sandwiches they serve all over Sweden. They call them smørrebrød and they are little pieces of artwork, just like your crostini. These would be so fun for a party!

    • Reply
      June 22, 2016 at 12:14 pm

      I’ve made those, too, Chris, in fact I used smoked salmon on them, and these are similar, but maybe a little bit ‘heartier’ 🙂

  • Reply
    June 22, 2016 at 10:37 am

    Your crostini’s are gorgeous, I wish we could get wild canned tuna here. Stuck with tuna in water or regular oil. Once in a blue moon, they will bring tuna in packed in olive oil and I jump on it, I really don’t like tuna in water. This may have to be on one of my cheat nights to splurge on gluten. The pain will be worth it:-)

    • Reply
      June 22, 2016 at 12:14 pm

      Where do you live, Cathy? And as for the gluten, I think it would be fun to do these on pieces of endive or radicchio 🙂

  • Reply
    John/Kitchen Riffs
    June 22, 2016 at 9:11 am

    Genova is good stuff. My go-to when I’m looking for tuna packed in olive oil (which is what I usually prefer). Love the idea of these crostini — quick, easy, flavorful. What summer food is all about. Thanks!

    • Reply
      June 22, 2016 at 9:15 am

      I agree John, I grew up on water packed tuna and I’m so glad I saw the light 😉

  • Reply
    Jennifer @ Seasons and Suppers
    June 22, 2016 at 8:49 am

    So pretty! Love tuna and especially wild caught and you’ve made some wonderful flavour combinations here. Shared 🙂

  • Reply
    Katherine | Omnivore's Cookbook
    June 22, 2016 at 8:44 am

    These look gorgeous! Love tuna with everything!

  • Reply
    Sharee @ Savory Spicerack
    June 22, 2016 at 8:40 am

    Such beautiful colors. I love the different varieties that you created with wild caught tuna. Pinning this one!

  • Reply
    Cindy Gordon
    June 22, 2016 at 8:23 am

    Your pictures are stunning! They make me want to dig right in to the delicious food!

  • Reply
    Trish @ Rhubarbarians
    June 22, 2016 at 7:25 am

    Love all the flavor combos you came up with! So bright and colorful. 🙂

  • Reply
    June 22, 2016 at 7:03 am

    These are just so beautiful! Isn’t wild caught so much better?

    • Reply
      June 22, 2016 at 7:05 am

      I feel so much better buying wild caught, both in cans, and fresh.

  • Reply
    Dorothy at Shockingly Delicious
    June 22, 2016 at 6:52 am

    Uncommonly pretty! I am now imagining a tuna crostini bar set up at a potluck…how fun would that be? PINNED, baby, PINNED!

    • Reply
      June 22, 2016 at 7:01 am

      That is such a great idea Dorothy, why didn’t I think of that? Everybody could bring a fabulous topping 🙂

  • Reply
    Dini @ The Flavor Bender
    June 22, 2016 at 6:44 am

    This is gorgeous! Just beautiful! I love tuna (fresh or canned) and absolutely love this idea! These are definitely good enough for parties, but I think I’d be having these for lunch instead! I can’t get over how awesome this is 😀

  • Reply
    [email protected]'s Recipes
    June 22, 2016 at 5:44 am

    wow I am really impressed! All those different toppings…my mouth is watering.

  • Reply
    Robyn @ Simply Fresh Dinners
    June 22, 2016 at 5:36 am

    Wow, Sue! You really knocked it out of the park with these beautiful crostinis! I love the color and varying flavours of these delicious treats. People will be fighting over these at parties, lol. I love wild caught tuna and eat it often but for some reason hadn’t thought about crostinis – I sure will now. This is my new favourite recipe of yours! Sharing 🙂

    • Reply
      June 22, 2016 at 8:41 pm

      Thanks Robyn!

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