| | Bruschetta with tuna salsa
Bruschetta with tuna salsa
Bruschetta with tuna salsa 4.3-5 9
  • Calories: 1629 kj
  • Fat: 26g
  • Carbohydrates: 10g

How to Make:

  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.
Time for preparing:
10 min.


  • 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 tablespoons flat-leaf parsley, roughly chopped
  • Balsamic glaze (see note), to drizzle