Instructions: To make the crostini preheat the oven to 400. In a small bowl combine the oil & minced garlic. Arrange the bread slices in a single layer on large baking sheets. using a pastry brush, brush the oil & bits of garlic onto both sides of each slice of bread. Bake for 7 to 8 minutes until golden brown. Let cool. (The crostini can be sotred in a sealed paper bag for up to 2 days)

Make the toping: In a large skillet, heat 2 tbs of the olive oil over moderately high heat. Add the tuna & saute, turning once, until cooked through, 3 to 4 minutes.

Transfer the utna to a food processor. Add the remaining 6 tbs of oil and the bread crumbs, parsley, garlic, capers, lemon juice, salt & pepepr.

Process for 30 seconds. If you wish a finely textured puree, scrape down the sides and process for an additoinal 30 seconds to 1 minute. Scrape the tuna mixture into a bowl. To serve, spread the tuna on the crostini.

Drizzle the extra-virgin olive oil on top.

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