Tuna Bruschetta
Serves 4
Ingredients
| 400g | ripe plum tomatoes | 1 ¾ cups. |
| 15 ml | garlic, minced | 1 tbsp. |
| 15 ml | onions, minced | 1 tbsp. |
| 15 ml | fresh basil | 1 tbsp. |
| 3 ml | fresh lemon juice | ½ tsp. |
| salt and pepper to taste | ||
| 80 ml | olive oil | 1/3 cup |
| 1 can | Ocean’s Flaked Albacore Tuna (184g or 170g), drained | 1 can |
| 8 | thick slices French stick or baguette | 8 |
| 120 ml | grated Parmesan cheese (optional) | 1/2 cup |
Chef's Tips
A refreshing twist on an old favourite. Add diced, blanched peppers for additional colour.
Herb breads welcome these new taste combinations.
Also works great as a Caesar salad topping or omelette filling.
Directions
| 1 | Cut the tomatoes into ¼ inch cubes and place in a bowl. Toss with garlic and onions. |
| 2 | Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper and 2 tbsp olive oil and tuna. Mix and set aside. |
| 3 | Brush olive oil over each slice and toast. Spoon the tomato & tuna mixture over the bread. Serve immediately. |
| Option! You may also chose to brush each slice with olive oil, spoon on mixture, sprinkle parmesan cheese on top and toast entire bruschetta. | |
