Tuna Gribiche Crostini

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2 tablespoons white wine vinegar

1 tablespoon olive oil

1 teaspoon Dijon mustard

Pinch of freshly ground black pepper

2 hard-cooked eggs, peeled and chopped

3 tablespoons finely chopped cornichons or dill pickles

2 tablespoons capers, drained and lightly chopped

2 tablespoons minced fresh flat-leaf parsley leaves

2 (5- to 6-ounce) cans solid-pack tuna, drained and coarsely flaked

24 to 30 toasted baguette slices

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