By Made with just a handful of simple ingredients, these Caesar tuna crostinis are the perfect last-minute appetizer. They only take 15 minutes of work, and I bet you already have everything you need to make them! Based on the viral chicken Caesar pizza, these are totally gluten-free, high in protein, and beyond delicious!
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You've probably seen the viral chicken Caesar pizza all over social media (starting back in the summer), but you might not have canned chicken on hand. You might also want to just save it for a fall chicken salad and tarragon chicken wrap.
But you know what I bet you have in your pantry? Canned tuna! So let's make the best last-minute appetizer (if you need another idea, try these bacon-wrapped dates with yogurt or avocado toast deviled eggs) with canned tuna, a high-protein Caesar dressing, and crispy lettuce (it could also be a high-protein side dish): Caesar crostinis!
Jump to:
canned tuna? really?
Yes, really, and I'll tell you why.
- So accessible: Seriously, canned tuna is affordable, and you can buy sustainable brands like Wild Planet that are also packed in only water.
- Already cooked: This cuts down on the time it takes to make the overall recipe.
- Healthy: I use skipjack tuna that's low in mercury. And like any tuna, it's still high in protein and filled with healthy fat.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Canned Tuna: This recipe takes 4 cans (or 20 oz). As I mentioned, I use skipjack tuna that's packed in water, but Albacore tuna will work, too.
- Eggs: These help hold the crostinis together.
- Parmesan: This also helps hold them together and creates a nice crunch when baked. We'll also use this in the Caesar salad topping and the dressing. I prefer to shred my own for the best flavor.
- Spices: To season everything, we'll need salt, pepper, and red pepper flakes. Feel free to leave out the red pepper flakes (the recipe isn't spicy, though!).
- Lemon: Like any good Caesar dressing, this one uses freshly squeezed lemon juice to brighten it up.
- Anchovy: You only need one and I promise you won't taste it. As Bobby Flay says, it's the bacon or sea. The thing that makes stuff taste SO good but you don't realize it's fish.
- Romaine lettuce: I like to use romaine because it's just so crisp and colorful! But, any lettuce will work. I would chop it yourself as opposed to using shredded.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: tuna
Tuna is an incredibly versatile ingredient. Everything from tuna dill pickle pasta salad to canned tuna nachos. And sure, ahi tuna is gorgeous, but canned tuna shares much of the same nutritional profile but is far more accessible! One 5 oz can of tuna packed in water has just 120 calories and 30 grams of protein.
here's how to make tuna crostinis (with photos & video)
Be sure to scroll to the recipe card for the full recipe!
- Make the crostinis by mixing the base ingredients together really well. It's important to really break up the tuna so it will hold together when baked.
- Shape and bake them into crispy rounds.
- Make the dressing by blending the ingredients together. You can also finely mince the anchovy and mix it all together.
- Dress the lettuce with the Caesar dressing and parmesan.
- Assemble once the crostinis have cooled, and top with the dressed salad, more parmesan, and fresh cracked black pepper. Enjoy!
quick recipe video
expert tips
- Really work the crostini dough: We need the tuna really small so it will hold together. This is also how you make it so no one knows it's tuna if that's something you care about.
- Bake a while: Let the crostinis bake until they're crisp to the touch.
- Let them cool: The cold salad topping makes this weird if the crostini part hasn't cooled completely. I'll toss them in the freezer to speed up the process.
can I use tuna packed in oil?
Yes, you can, but make sure you drain it really well and I would try to rinse and dry it to get any excess oil off.
common questions
Yup! Since we make our own crostinis (instead of using a baguette) with the tuna, this recipe is totally gluten-free!
It should work but I haven't tested it. It melts differently so the only thing that might differ is the texture of the crostinis might not be as crunchy.
troubleshooting & testing notes
The crostinis have to bake kind of a long time
Canned tuna has a lot of moisture and we need to bake all of that out. When it's done it should sound hollow when you tap on the bottom.
Be sure to taste the dressing
It's super important to taste and adjust the dressing with more salt or lemon juice to match your taste preferences.
how to store & meal prep it
- Fridge: You can store the dressing for up to 1 week in the fridge and the crostinis in the freezer. More on that below! We don't want to store them in the fridge because the refrigerator is a moist environment which will make the crostinis soggy.
- Freezer: Store the crostinis in the freezer in an airtight container for up to 3 months. Then you just grab them from the freezer whenever you need a quick appetizer! You can reheat them straight from frozen in the oven.
Recipe
caesar tuna crostini
Ingredients
Crostini
- 4 cans Skipjack or Albacore Tuna (20 ounces)
- 4 eggs
- ⅔ cup grated parmesan
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
Dressing (you can also just use store-bought dressing)
- ¾ cups plain non-fat Greek yogurt
- 1 lemon juiced
- 1 anchovy
- 2 cloves garlic
- ⅓ cup parmesan cheese
- ½ teaspoon black pepper
The rest
- 2 heads romaine
- ¼ cup Parmesan cheese grated
Before you start!
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Instructions
- Preheat the oven to 375 degrees. Line a sheet tray with parchment paper and set aside.
- Mix all the crostini ingredients well, making sure the tuna is super small and mashed.
- Scoop out 16 balls and place on the parchment paper. Use a heavy cup or your hands to press each one down to flatten them into small rounds. Oil your hands to prevent sticking.
- Bake for 40-45 minutes or until golden brown and firm to the touch. Then remove them from the oven and let them cool completely.
- While the crustini cools, make the dressing by blending all the dressing ingredients together. Then, wash and chop the lettuce very small. Toss it with the dressing and extra parmesan cheese until well coated.
- Assemble the tuna crostinis on a plate and top with Caesar salad, more parmesan, and fresh cracked black pepper.
Video
Notes
Fridge: You can store the dressing for up to 1 week in the fridge and the crostinis in the freezer. More on that below! We don't want to store them in the fridge because the refrigerator is a moist environment, which will make the Crostinis soggy. Freezer: Store the crostinis in the freezer in an airtight container for up to 3 months. Then you just grab them from the freezer whever you need a quick appetizer! You can reheat them straight from frozen in the oven.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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