Light Tuna Crostini
with Onion Marmelatta
with Onion Marmelatta
Makes 750 ml (3 cups) - Serves 10
Ingredients
Marmelatta:
| 125 ml | unsalted butter | ½ cup |
| 4 large | red onions, peeled and cut into 1/2 inch slices | 4 large |
| 375 ml | cranberry juice | 1 ½ cups |
| 125 ml | red wine vinegar | ½ cup |
| 250 ml | water | 1 cup |
| 90 ml | honey | 6 tbsp. |
| 5 ml | salt and fresh ground pepper | 1 tsp. |
| 1 can | Ocean's Chunk Light Tuna (184g or 170g), drained | 1 can |
| 1 | baguette | 1 |
Chef's Tips
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.
Directions
Marmelatta:
| 1 | In a medium saucepan, melt the butter over low heat. Add the onions and cook until they are soft and wilted, about 20 minutes. |
| 2 | 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. |
| 3 | Serve warm or at room temperature. |
Crostini:
| 1 | Preheat broiler. Slice baguette into diagonal slices, 1/4 inch to 1/2 inch thick. |
| 2 | 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. |
| 3 | Spread with Marmelatta. |
