Serves 4
This is a superb recipe to prepare for breakfast or for a light dinner. While truly decadent when made with all-butter croissants, thick slices of bread or baguette could also be a delicious base. These delicate croissants melt in your mouth and are best when served hot. The only cooking involved in this recipe is the broiling, so make sure you do not do anything else other than watch these beauties while broiling as they burn very quickly. Start with 2 minutes and if needed let them for another minute.
2 cans (175 g) water-packed tuna, white or light 398 g artichoke hearts (can or jar) 125 g pimento-stuffed green or black olives ½ cup/125 g mayonnaise 300 g Provolone or Mozzarella, grated and divided 2 tbsp/25 g chopped fresh basil or ½ tsp /2 g dried 4 all-butter croissants
Freshly ground black pepper
Pinch of chili
Drain and flake tuna and set aside. Drain artichokes then place on paper towel to further drain. Slice olives thinly and place in a medium bowl. Chop artichokes and add to olives followed by tuna, mayonnaise, 125 g cheese, chili flakes and basil. Mix until well combined. Preheat broiler. Cut croissants in half horizontally and open up. Dividing equally, top croissants with tuna mixture right to edges. Sprinkle with remaining cheese. Place croissants on a baking sheet. Broil 2 to 3 minutes or until lightly browned and cheese is melted. Serve at once.
Kommentit