Ingredients:

Herbed Tuna Spread:

• 1 can (4.5 oz.) Portofino Solid Albacore Tuna in Extra Virgin Olive Oil
• â…” cup mascarpone cheese
• 3 Tbsp. drained and rinsed non-pareil capers
• 1 Tbsp. finely chopped chives, plus more for garnishing
• 1 Tbsp. finely chopped dill, plus more for garnishing
• Finely grated zest of ½ lemon
• Kosher salt
• Freshly ground black pepper
• Extra virgin olive oil for drizzling

Crostini:

• ½ large French baguette, sliced into ½-inch-thick rounds
• 2 Tbsp. extra virgin olive oil for brushing
• Kosher salt
• Freshly ground black pepper

Grilled vegetables:

• 1 medium (preferably Italian or graffiti) eggplant, sliced lengthwise into ½-inch-thick slices
• 2 medium zucchini, trimmed and sliced lengthwise into ½-inch-thick slices
• 1 red bell pepper, halved, cored, de-seeded and sliced lengthwise in half
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

For assembly:

• 1 jar drained marinated artichokes
• 1 cup drained marinated mixed olives
• 1 dry pint cherry, sungold or mixed tomatoes

Directions:

1. Preheat the oven to 400 degrees Fahrenheit, with a rack in the center position.
2. Prepare the herbed tuna spread: In a small food processor, combine the tuna, mascarpone cheese and capers. Pulse until mostly smooth, scraping down the side of the bowl with a spatula to incorporate all of the ingredients. Season to taste with salt and pepper. Transfer to a serving bowl, cover and refrigerate for 15 to 20 minutes while you prepare the crostini and grilled vegetables.
3. Prepare the crostini: Brush the olive oil lightly on both sides of the bread slices. Season lightly with salt and pepper. Distribute evenly on a large baking sheet, and bake at 400 degrees until the toast is golden and crisp, 10 to 12 minutes. Transfer to a rack to cool completely.
4. Grill the vegetables: Heat a gas or charcoal grill over medium-high heat. Gently toss or brush both sides of the eggplant, zucchini and pepper halves with olive oil. (Note: Eggplant absorbs oil quickly, so it is best to grill it immediately after brushing). Season with salt and pepper. Grill the vegetables in batches, flipping halfway through until they are evenly charred on both sides. Set the vegetables aside on a large plate to cool.
5. Assemble: Remove the tuna spread from the fridge and stir. Drizzle lightly with olive oil and garnish with reserved chives and dill. Arrange all the components, grouping each ingredient together, evenly on a large serving platter or cutting board. Serve immediately.

Notes: Tuna spread can be prepared one or two days ahead. Allow the spread to sit at room temperature for at least 15 to 20 minutes, and stir well before serving.