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 FOR THE NEXT ENTREE RECIPE.
Quick Tip: It’s worth the trouble to use the fresh mozzarella cheese!
Heartfelt thanks goes out to StarKist for this new favorite recipe!
