Crostini with Tuna Tapenade

10 to 12 ounces canned or jarred Italian tuna packed in olive oil, Italian tuna is the best here.

2 teaspoons anchovy paste

1 teaspoon fresh thyme leaves

2 tablespoons minced fresh parsley, plus extra for garnish

1 tablespoon grated lemon zest

3 tablespoons freshly squeezed lemon juice

3 tablespoons good olive oil, plus extra for brushing bread

1/3 cup Italian mascarpone cheese

1/4 cup pitted and chopped kalamata olives

1 tablespoon drained capers

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

slices French bread, cut diagonally

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade.

Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times.

Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth.

Add the olives, capers, salt, and pepper and pulse just to incorporate.

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Meanwhile, heat the oven to 375 degrees.

Brush the bread lightly on one side with olive oil. Bake the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes.

Allow to cool slightly.

Mound the tapenade on each toast, sprinkle with parsley, and serve or place crostini on the side and the olive tapenade in the center.