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Bruschetta Al Tonno

  • 20 mins
  • Easy
  • Hand Blender

Ingredients

Directions

Marinated tomatoes and tuna crème on crisp bread.

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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.

Enjoy

Bruschetta Al Tonno

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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 or baguettes
50ml Olive Oil
100g (diced for garnish) croutons
for garnish basil leaves
salt
pepper
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