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Tuna bruschetta dinner bowl
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up a fresh tuna bruschetta bowl with tangy feta and zesty lemon for a light and easy dinner option.
Ingredients:
  • 1 large red capsicum
  • 2 garlic cloves, crushed
  • 12 thin slices ciabatta bread
  • 250g cherry truss tomatoes, cut into small bunches
  • 400g can cannellini beans, drained, rinsed
  • 40.00 ml chopped fresh basil leaves
  • 4 x 95g cans Tuna Puttanesca
  • 1 small red onion, finely chopped
  • 100g fetta, crumbled
  • Extra fresh basil leaves, to serve
  • Small watercress sprigs, to serve
  • Lemon zest, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Arrange the capsicum on a baking tray lined with baking paper and roast for 15 minutes.
  • In a small bowl, mix together 2 tablespoons of oil and garlic. Use the mixture to brush both sides of the bread.
  • Place capsicum on a baking tray and turn it. Arrange tomatoes and bread slices in a single layer on the tray. Drizzle any remaining garlic oil over the tomatoes, then season with salt and pepper. Roast for 10 minutes, turning the bread halfway through, until tomatoes are tender and bread is toasted. Rest for 10 minutes before serving.
  • Peel and deseed the capsicum, then thinly slice it. Mix the capsicum, beans, and basil in a bowl. Add salt and pepper to taste. In a separate bowl, combine the tuna and onion.
  • Combine vinegar and the rest of the oil in a bowl. Arrange toast, tuna mixture, bean mixture, and tomatoes in serving bowls. Drizzle with the dressing and sprinkle with feta, additional basil leaves, watercress sprigs, and lemon zest. Serve and enjoy!

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