1: To a bowl add Skipjack tuna, mayonnaise, lemon juice + zest, black pepper and blend with an immersion blender or any blender you have.
2: Chop some avocado and red onions.
3: Season baguette crostini with olive oil, salt and pepper and sear over medium high heat on both sides; rub with a garlic clove.
4: Spread the mousse on a plate, top with avocado, red onions, capers, dill, lemon zest, black pepper and a drizzle of olive oil.
5: Serve with garlic rubbed crostini and enjoy!
