Bruschetta with tuna salsa

Cooking Fish Bruschetta with tuna salsa

Valli Littles bruschetta with tuna salsa make a perfect starter for an Italian inspired feast.

Lables: Egg free Peanut free Shellfish free Tree nut free
  1. Heat a char-grill pan over high heat. Brush the bread with 1 tablespoon oil, then grill for 1-2 minutes each side until toasted and slightly charred.
  2. Rub each side of the toast with the halved garlic and place on a wire rack to cool.
  3. Heat 2 tablespoons oil in a small saucepan over low heat. Add the chopped garlic, onion and celery and gently warm through for 1-2 minutes, without letting the oil get too hot. Remove from the heat, then gently stir in the tuna and beans. Season to taste with salt and pepper.
  4. To assemble the bruschetta, place the tuna mixture on the bread and scatter with the parmesan and parsley. Drizzle over the balsamic glaze and remaining tablespoon oil.

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3 thick slices bread, such as sourdough
1/3 cup extra virgin olive oil
1 garlic clove, halved, to rub
3 garlic cloves, finely chopped
1/2 small red onion, thinly sliced
1 small celery stalk, very thinly sliced
185g can good-quality tuna in oil, drained
400gcan cannellini beans, drained, rinsed
25g parmesan, thinly shaved
2 tbsp flat-leaf parsley, roughly chopped
Balsamic glaze , to drizzle

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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