Back to recipe search

Light Tuna Crostini with Onion Marmelatta

Makes 750 ml (3 cups) - Serves 10

125 ml
1/2 cup
Unsalted butter
4 large 4 large
Red onions, peeled and cut into 1/2 inch slices
375 ml 1 1/2 cups
Cranberry juice
125 ml 1/2 cup
Red wine vinegar
250 ml 1 cup
90 ml 6 tbsp
5 ml
1 tsp
Salt and fresh ground pepper
1 can 1 can
Ocean's Chunk Light Tuna (184g or 170g), drained
1 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.



  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.


  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.

You may also like: