Bruschetta Al Tonno

Bruschetta Al Tonno
Brunch is served with Bruschetta Al Tonno. Otherwise known as ‘Marinated Tomatoes and Tuna Creme on Crisp Bread’, this is a perfect dish to serve for brunch (and so easy to make using your stick blender).This recipe will work with any tomato variety, just make sure to always use fresh and ripe ones and if you are not a fan of spring onions, you can swap them for chopped chives.

Great with our Baguette (French Bread) recipe.
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  1. 250 g tuna, in brine
  2. 100 ml extra virgin olive oil
  3. 400 g vine cherry tomatoes, quartered
  4. 15 g garlic, minced
  5. 50 g red onions, diced
  6. 30 g spring onions, finely sliced
  7. 100 g black olives, sliced and seedless
  8. 100 g parmesan cheese
  9. 12 slices baguette bread (check our recipe)
  10. 50 ml olive oil

  11. Garnish
  12. 100 g croutons, diced for garnish
  13. Basil leaves, to taste
  14. Salt and pepper, to taste
  15. Parmesan cheese, to taste
  1. Using the stick blender bowl, combine tuna and extra virgin olive oil to create a thick paste. Season with salt and pepper to taste
  2. In a separate bowl, combine tomatoes, garlic, red onion, spring onion, black olives, olive oil and grated Parmesan. Season with salt and pepper and mix well.
  3. Preheat a pan on medium high. Add a little olive oil and toast the bread on both sides.
  4. Assemble the bruschetta on a serving platter: spread tuna paste on the toasted bread, top with the tomato mixture, some grated Parmesan and basil leaves.
The Ideas Kitchen

Related recipe

Baguette (French Bread)


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