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Tuna and Tomato Bruschetta with fresh basil
Fresh tuna and tomato bruschetta

Tuna and Tomato Bruschetta

Author: Flavelo
Recipes Appetizers
Bruschetta was originally a peasant food, rubbed with garlic on toasted bread while working in the sun. This tuna variation is heartier but keeps the simplicity. The secret lies in the quality of the bread and the sweetness of the tomatoes.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Toaster or Skillet

Allergen Information

⚠️ Wheat
⚠️ Fish

Instructions

1 ✓

Toast the bread slices in a dry skillet or on a grill until they have dark brown marks. Rub with the cut garlic clove while still hot.

Tip: The hot, rough surface of the bread acts like sandpaper, releasing the garlic oils instantly.
2 ✓

Remove the seeds from the tomatoes (to prevent sogginess) and dice the flesh. Mix with the drained tuna and finely chopped onion.

Tip: Removing the seeds is key for a crispy experience.
3 ✓

Season the mixture with olive oil, balsamic glaze, salt, pepper, and torn basil.

Tip: Never cut basil with a knife, as it blackens along the cut. Tear it by hand!
4 ✓

Pile the mixture onto the toasts and serve immediately.

Tip: Don't wait; the contrast between warm, crunchy bread and cold, juicy topping is the whole point.

Recipe FAQ

Why did the bread get soggy?
You put the topping on too early. Tomatoes release juice when salted. Pile the topping on the toast only right before serving!

Ingredients

  • 4 slices Ciabatta or Baguette (sourdough preferred)
  • 1 can Tuna (5 oz, in oil or water)
  • 2 whole Ripe Tomatoes
  • 1 small Red Onion
  • 1 clove Garlic (whole, for rubbing)
  • 1 handful Fresh Basil
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Balsamic Glaze
  • 1 pinch Salt and Pepper