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Tuna & roasted capsicum bruschetta with horseradish mayonnaise
Tuna & roasted capsicum bruschetta with horseradish mayonnaise
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 125g (1/2 cup) low-fat mayonnaise, 97% fat free (Kraft brand)
  • 23.40 gm bottled grated horseradish
  • 8 2cm-thick slices Italian bread
  • 1 garlic clove, halved
  • 4 (about 180g each, 2-2.5cm-thick) tuna steaks
  • 9.20 gm olive oil
  • 120g baby spinach leaves, washed, dried
  • 150g bought chargrilled red capsicum, drained well on paper towel, sliced
Instructions:
  • Preheat the grill to high. Mix mayonnaise and horseradish in a small bowl, season with salt and pepper, and set aside. Toast the bread under the grill for 2-3 minutes on each side until golden. Rub both sides of the toasted bread with garlic.
  • Coat tuna steaks in oil, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. Cook tuna for 1 1/2-2 minutes per side for medium-rare, or to desired doneness.
  • Thinly slice the tuna into 5mm-thick pieces. Layer the spinach on top of the toasted bread. Add the tuna and capsicum on top, then generously drizzle with the horseradish mayonnaise. Enjoy while fresh.

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