Name: Tuna, fennel & red onion bruschetta with salsa verde
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 10 x 1cm-thick slices ciabatta, halved crossways; 60ml (1/4 cup) olive oil; 2 (about 265g each) baby fennel bulbs, trimmed, halved lengthways, thinly sliced; 2 red onions, halved, thinly sliced; 1 x 425g can tuna in oil, drained, roughly flaked; 250.00 ml firmly packed finely chopped fresh continental parsley; 125.00 ml loosely packed finely chopped fresh mint; 82.50 ml firmly packed finely chopped fresh basil; 20.00 ml drained capers, coarsely chopped; 3 anchovy fillets, drained on paper towel, finely chopped; 125ml (1/2 cup) extra virgin olive oil; 40.00 ml red wine vinegar; 11.80 gm Dijon mustard; Salt & freshly ground black pepper

Tuna, fennel & red onion bruschetta with salsa verde

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Elevate your dinner party with a light and fresh tuna bruschetta topped with parsley pesto.

Ingredients:

10 x 1cm-thick slices ciabatta, halved crossways
60ml (1/4 cup) olive oil
2 (about 265g each) baby fennel bulbs, trimmed, halved lengthways, thinly sliced
2 red onions, halved, thinly sliced
1 x 425g can tuna in oil, drained, roughly flaked
250.00 ml firmly packed finely chopped fresh continental parsley
125.00 ml loosely packed finely chopped fresh mint
82.50 ml firmly packed finely chopped fresh basil
20.00 ml drained capers, coarsely chopped
3 anchovy fillets, drained on paper towel, finely chopped
125ml (1/2 cup) extra virgin olive oil
40.00 ml red wine vinegar
11.80 gm Dijon mustard
Salt & freshly ground black pepper

Instructions:

Preheat a barbecue grill or chargrill to medium-high heat. Brush the ciabatta slices with oil and grill each batch for 2 minutes on each side until toasted. Place on a large serving platter and continue with the remaining ciabatta slices.
In a medium bowl, mix together the fennel and onion. Spread the fennel mixture evenly on bread slices and layer with tuna.
Combine fresh parsley, mint, basil, capers, anchovies, olive oil, vinegar, and Dijon mustard in a bowl. Adjust seasoning to taste with salt and pepper.
Garnish bruschetta with a spoonful of vibrant salsa verde and enjoy promptly.

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