Bruschetta with tuna salsa

title="Bruschetta with tuna salsa"
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• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Valli Little's bruschetta with tuna salsa make a perfect starter for an Italian inspired feast.

Featured in
Winter recipes, Nutrition information

Ingredients

• 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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Rub each side of the toast with the halved garlic and place on a wire rack to cool.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

Nutrition

• 1629 kj

  Energy




• 26g

  Fat Total




• 5g

  Saturated Fat





• 18g

  Protein





• 327.11mg

  Sodium




• 1g

  Carbs (sugar)




• 19g

  Carbs (total)

All nutrition values are per serve

Notes

Balsamic glaze is available from supermarkets.

• Author: Valli Little, Food director - delicious.


• Image credit: Mark O'Meara


• Publication: Taste.com.au

Source: taste.com.au