An Italian antipasti; open-faced toast topped with tuna, artichokes, olives and feta.

Tuna Bruschetta


1 clove garlic – minced

2 tablespoons olive oil

1 loaf crusty baguette – sliced 1/2-inch thick diagonally

1/2 cup deseeded and diced tomatoes

1/2 cup sliced canned artichoke hearts

2 tablespoons chopped onion

2 tablespoons sliced Kalamata olives

1-180 grams Century Corned Tuna

2 tablespoons chopped flatleaf parsley

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1/8 teaspoon freshly ground pepper

1 cup shredded mozzarella cheese


Combine garlic and olive oil and brush on bread slices. Arrange on a baking tray and broil for about 3 to 5 minutes or until light brown and crisp.

In a bowl, mix together tomatoes, artichoke, onion, olives and Century Corned Tuna. Add balsamic vinegar, olive oil and ground pepper. Toss well. Spoon tuna mixture on bread toasts.   Top with mozzarella cheese and broil until cheese melts.

Makes 6 to 8 servings.

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