Tuna Bruschetta: Bruschetta con Tonno e Menta

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 cloves garlic
  • 1/2 cup canned tomatoes, crushed
  • Salt and freshly ground black pepper
  • 1/2 bunch parsley, leaves chopped
  • Fresh bread crumbs made from 1 slice white bread, crusts removed and torn into large pieces
  • 2 tablespoons milk
  • Pinch chili flakes
  • 1 pound fresh tuna, large dice
  • 12 (3/4-inch) slices Italian peasant bread, toasted
Directions
  • In a 12-inch saute pan, heat the olive oil over high heat until hot, but not smoking. Add the tuna and cook until white and just cooked, about 5 minutes. Add the garlic, and tomatoes. Season, to taste, with salt and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add parsley.

  • Meanwhile, soak the bread crumbs in the milk.

  • Remove the garlic from the saute pan, and discard. Add the soaked bread to the pan. Season the mixture again with salt and pepper. Use a fork to gently mash the mixture.

  • Drizzle with some olive oil and sprinkle with chili flakes. Place the mixture into a mixing bowl. Either spoon on the toasted breads and serve, or serve the mixture in the bowl, surrounded by the bread.


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