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We Meet Again Michael: Garlic-Rubbed Mediterranean Tuna Crostini’s

May 29, 2013

Michael Smith, we meet again.  As cliche as it may be we truly do have a love hate relationship…at least on my end.  You’re just doing your thing on Prince Edward Island while I sit here and complain, but what do you care, you’re rich (I presume?) and you can cook (I’m not questioning that).

In honor of The Bachelorette premier, and gaggle of women Bill had in attendance for it, I sifted through Michael Smith’s 100 Favourite (that u is not a typo) Easy Recipes book and came across Garlic-Rubbed Crostini’s with Mediterranean Tuna Salad.  They looked delicious, so I promptly texted my ingredient list to Bill and told him what I was going to make.

Now, as you know Bill has been a little less tolerant of my ingredient demands as he works to pay off his vacation club, but I was working the angle of Colleen and assumed he would cave, wanting to satisfy his baby gurl.  Truth be told he’s never actually uttered that phrase about Colleen, but it’s fun to think he did, especially when you do it in a Ja Rule voice. (You’re welcome.)  As I suspected, he caved to my demands and returned home with the necessary ingredients and a big ol’ receipt.

The recipe:

-Slice a baguette diagonally into half inch slices, brush with olive oil, sprinkle with black pepper, and put into an oven preheated to 400 degrees.

-Once golden brown(about 10 minutes) brush with a cut clove of garlic and put aside.

-In a bowl whisk together the zest and juice of 1 lemon, 2 tbsp of extra virgin olive oil, and a table spoon of dijon mustard.

-Once mixed add 2 cans of tuna(juices too), 2 sliced green onions, 1/2 cup of chopped Kalamata olives, 1 tbsp of drained capers, and salt and pepper to taste.

-Spoon the mixture on top of the browned bread, then top with sliced basil and serve.

Crostinis!

Sweet, sweet Crostinis!

Bravo Michael, these were delicious.  (Side note: thanks to Papa Reynolds for hooking us up with a beautiful miniature garden for our porch, it’s where the basil came from.)  For the first time in the history of using Michael’s cook book I’m left without a reason to mock or find fault with him, and for that I suppose it is a joyus day for him (again, he doesn’t care) but a sad day for you the reader, for you won’t get a Michael Smith induced rant from me, at least today.

Fear not reader, for there was a second part of this meal.  I was worried that this would not be enough to fill everyone so I flipped to the dessert section and found a Caramel Milk Chocolate Mousee which I took on later in the evening.  This time Michael didn’t disappoint in flavor or in pretentious unhelpful comments.  Look for that rant later in the week.

-Patrick

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