Tuna bruschetta with tomato and mozzarella

If it were any other day I might just uncaringly rip the bread apart! Then slightly drench it in some sweet and tangy balsamic vinegar, and wash it down with a red. However, we are going down another route. And if like me, you refuse to spend more than 10 minutes in the kitchen today. But need something to keep the hunger at bay without going overboard. Then that’s where this guilt-free tuna bruschetta comes in. Eh ehm, buckle up because this might just be the best bruschetta recipe you ever made! 😉

It takes less than 5 minutes to prepare, making it one of the perfect go-to lazy meals which is also very filling.

How do you layer or top a bruschetta?

There is no one way. It is, in my opinion- the perfect canvas for fresh ingredients that don’t have to be cooked or messed with. Eh ehm, that does not mean I have not and will not top it with cooked ingredients. But I believe it works really well for when you want to celebrate one ingredient or a combination but still be able to taste each and every topping. Preferably with none overpowering the other.

2 simple ways to make this bruschetta:

Hot!!!! Sometimes I’m in the mood for a little spice so I’ll drizzle some chilli oil over the bruschetta instead of plain olive oil. To make it: heat up the olive oil and toss in either 2 dried chillies, or 1 finely chopped fresh red eye chilli.

Alternatively, you can use chilli flakes. Leave to infuse, constantly turning for about 1-2 minutes- just don’t let them burn! Take it off the fire, sieve out the chilli. And finally, mix it with the tuna before adding any other ingredients. You could skip out on the cheese if using the spicy oil.

Senza (without) mozzarella: Yap, sad but true- this will taste just as good or better without the cheese so don’t shy from ditching the milky goodness. I probably shouldn’t have said that.

Oh onions! Okay, so this ingredient always yields eyerolls and debates in my house. I like the intensity that red onions contribute but you can opt out if you are not a huge fan.

That said, it sadly feels like I have almost stripped down the entire recipe ingredients save for the tuna. If anything I might just as well call this a tuna and tomato bruschetta 🙂 No, seriously the above are ways you can adjust the recipe but it wouldn’t hurt to try it with all the toppings first then edit next time.

I used yellowfin tuna for this recipe but another type I love to eat ‘fresh’ is albacore tuna steaks preserved with a little oil and sea salt!! Ahh my mouth waters at the thought of it, sadly it seems a lot of people share my love for this because they fly off the shelves!!!! So, if you cannot find some yellowfin tuna, use your favourite instead.

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Print Recipe

Tuna bruschetta with tomato and mozzarella

(+15 rating, 3 votes)

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Appetiser – Undefined

By My food memoirs – Serves: 3

Prep Time: 5 – Cooking Time: 0 minutes – Total Time: 5

Bruschetta with firm beef tomatoes, yellowfin tuna steak, thin red onion slices and milky mozzarella topped with dried oregano and a drizzle of olive oil.

Ingredients

• 240g (2 cans:drained) yellowfin tuna steak
• 125g fresh mozzarella
• Thin slices of red onion
• 1 Beef tomato
• Dried oregano
• Olive oil
• 1 loaf of white bread: sourdough or other

Instructions

1

Drain and tip the tuna into a large bowl then loosely split the steak into pieces

2

Cut the tomato and mozzarella into cubes and add to the tuna (you can remove the inside of the tomato if you don't like seeds)

3

Drizzle in 1 tsp of olive oil and a pinch of salt and black pepper.

4

Mix the toppings and set aside as you toast the bread

5

Cut the bread and lightly smear some olive oil on each side and lay on the grill until slightly toasted. Turn them to make sure each side is toasted before taking them out and keeping them in an upright position (as if leaning on each other). This will help the bread toughen up a bit and not start to sog up from the steam formed if they were laid flat immediately after grilling

6

After 2-3 minutes, set the bread slices on a serving late and evenly top with the tuna mixture. Drizzle 1 tsp of olive oil on each one. Finish with a sprinkle of oregano

7

Serve

Storage:

Not recommended, however, if you have leftover toppings you can store them in an airtight container in the fridge to be used no more than 24hrs later.