Bruschetta is a flavorful mixture of fresh tomatoes, extra virgin olive oil and other spices that tastes amazing on its own. Adding tuna is perfect and I wish I’d thought of it myself.
This recipe also includes mozzarella and WOW. I love the mix of flavors and textures. I could eat this stuff for lunch every day. This recipe makes 16 servings, so you’ll definitely have enough to share.
Ingredients
1 pouch (2.6 oz.) or can (5 oz.) StarKist Chunk Light Tuna in Water
16 slices of French bread, sliced ½ to ¾ of an inch thick
4 cloves minced garlic
¼ cup Pompeian Imported Extra Virgin Olive Oil
2 cups chopped plum tomatoes
1 cup shredded BelGioioso Mozzarella cheese, or 1 cup fresh BelGioioso Mozzarella cheese, chopped, drained
2 tablespoons minced, fresh parsley
4 leaves of Bibb lettuce
Salt and pepper to taste
Instructions
Toast bread.
Blend garlic and oil. Brush olive oil mixture on one side of each piece of bread. Reserve remaining oil.
In a medium bowl, lightly combine tomatoes, cheese, tuna, parsley and reserved oil. Add salt and pepper to taste.
Place about 1⁄4 cup mixture on each piece of toast. Place one piece of Bruschetta on each lettuce-lined plate.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: It’s worth the trouble to use the fresh mozzarella cheese!
Heartfelt thanks goes out to StarKist for this new favorite recipe!
