Bruschetta Al Tonno

Marinated tomatoes and tuna creme on crisp bread.

6 Servings

Preparation: 20 minutes Total Time: 20 minutes

  • Tuna, in brine 250 g
  • Extra virgin olive oil 100 ml
  • Vine cherry tomatoes, quartered 400 g
  • Garlic, minced 15 g
  • Red onions, diced 50 g
  • Spring onions, finely sliced 30 g
  • Black olives, sliced and seedless 100 g
  • Parmesan cheese 100 g
  • Ciabattas or Baguettes 12 slices
  • Olive oil 50 ml
  • Croutons, diced for garnish 100 g
  • Basil leaves For garnish
  • Salt and pepper To taste
Using the hand blender, combine tuna and extra virgin olive oil to create a thick paste. Season with salt and pepper to taste
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.
Preheat a pan on medium high. Add a little olive oil and toast the bread on both sides.
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.


This recipe will work with any tomato variety, just make sure to always use fresh and ripe ones. As an alternative to spring onions, you may also use chives.

Products used in recipe

Hand Blender