ArborBrook's Tuna Caper Crostini

Good year-round, but amazing in the summer with a cool glass of ArborBrook Pinot Gris, these easy appetizers are extra nice because they are made with heart-healthy olive oil instead of mayonnaise.

Servings: 12–20 pieces

Cook Time: 15 minutes

Pair With: a glass of ArborBrook Pinot Gris.

Source: Recipe courtesy ArborBrook Vineyards/Angelina Fey, Tasting Room Manager; photo by Tama Takahashi.


1 baguette
olive oil
Johnny's Garlic Herb seasoning
1  6 ounce can albacore solid tuna packed in water, drained
1/4 cup capers, drained
1 small shallot, minced
3 tablespoons to 1/4 cup extra-virgin olive oil
zest from 1 lemon and juice
4 tablespoons chopped fresh parsley leaves


Slice baguette on the diagonal and brush both sides with olive oil; sprinkle with Johnny's Garlic Herb seasoning. Toast in the oven at 400° until brown.
Mix the rest of the ingredients and top crostini just before serving so the crostini does not become soggy. Mix can be made a day in advance to further meld flavors.




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Recipe Courtesy Of

ArborBrook Vineyards

Gentle elevation; subtle microclimates; and Oregon's long, cool growing season places ArborBrook Vineyards in an ideal terroir for producing a smooth Pinot Noir that lingers on the palate.