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Bruschetta with tuna salsa
Bruschetta with tuna salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try Valli Little's tuna bruschetta for a taste of Italy as a delectable appetizer.
Ingredients:
  • 3 thick slices bread, such as sourdough
  • 75.08 gm 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
  • 40.00 ml flat-leaf parsley, roughly chopped
  • Balsamic glaze (see note), to drizzle
Instructions:
  • Preheat a char-grill pan over high heat. Brush the bread with 1 tablespoon of oil and grill for 1-2 minutes on each side until golden and slightly charred.
  • Massage each side of the toast with the fragrant halved garlic and let it rest on a wire rack to cool down.
  • In a small saucepan, warm 2 tablespoons of oil over low heat. Add chopped garlic, onion, and celery, and heat gently for 1-2 minutes, ensuring the oil doesn't get too hot. Remove from heat, then gently fold in the tuna and beans. Season with salt and pepper to taste.
  • Place the flavorful tuna mixture on top of the bread, sprinkle with Parmesan and parsley, then drizzle with balsamic glaze and the final tablespoon of oil.

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