Ingredients
-
250g can (in brine) tuna
-
100ml extra virgin olive oil
-
400g (quartered) cherry tomatoes
-
15g (minced) garlic
-
50g (diced) red onion
-
30g (diced) spring onions
-
100g (slices and seedless) black olives
-
100g parmesan cheese
-
12 slices ciabattasor baguettes
-
50ml olive oil
-
100g (diced for garnish) croutons
-
for garnish basil leaves
-
salt
-
pepper
Directions
Marinated tomatoes and tuna crème on crisp bread.
Ingredients
Adjust Servings:
| 250g can (in brine) tuna | |
| 100ml extra virgin olive oil | |
| 400g (quartered) cherry tomatoes | |
| 15g (minced) garlic | |
| 50g (diced) red onion | |
| 30g (diced) spring onions | |
| 100g (slices and seedless) black olives | |
| 100g parmesan cheese | |
| 12 slices ciabattas | |
| 50ml olive oil | |
| 100g (diced for garnish) croutons | |
| for garnish basil leaves | |
| salt | |
| pepper |
Steps
|
1
|
Using the chopping attachment of hand blender, combine tuna and extra virgin olive oil to create a thick paste. Season with salt and pepper to taste. |
|
2
|
In a separate bowl, combine tomatoes, garlic, red onion, spring onion, black olives, olive oil and grated Parmesan. Season with salt and pepper and mix well. |
|
3
|
Preheat a pan on medium high. Add a little olive oil and toast the bread on both sides. |
|
4
|
Assemble the bruschetta on a serving platter. Spread tuna paste on the toasted bread, top with tomato mixture, some grated Parmesan and basil leaves. |
Loading...
