Light Tuna Crostini with Onion Marmelatta
Makes 750 ml (3 cups) - Serves 10
|125 ml |
|1/2 cup |
|Unsalted butter |
|4 large ||4 large |
|Red onions, peeled and cut into 1/2 inch slices |
|375 ml ||1 1/2 cups |
|Cranberry juice |
|125 ml ||1/2 cup |
|Red wine vinegar |
|250 ml ||1 cup |
|90 ml ||6 tbsp |
|5 ml |
|1 tsp |
|Salt and fresh ground pepper |
|1 can ||1 can |
|Ocean's Chunk Light Tuna (184g or 170g), drained |
|1 ||1 |
Makes a great addition to prepared hot or cold meats.
The bright colour and taste is excellent with grilled fish items.
Can be served with flavoured breads or crackers as a starter.
- In a medium saucepan, melt the butter over low heat. Add the onions and cook until they are soft and wilted, about 20 minutes.
- Add the juice, vinegar and water and cook slowly until the liquid has evaporated, about 1 hour. Stir in the honey, salt and pepper and fold in the tuna.
- Serve warm or at room temperature.
- Preheat broiler. Slice baguette into diagonal slices, 1/4 inch to 1/2 inch thick.
- Place the crostini on dry cookie sheet and toast for 30 - 60 seconds until light brown. Turn the crostini over and toast until light brown. Let cool to room temperature.
- Spread with Marmelatta.
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