Bruschetta Stuffed with Tuna and Greens

by Editorial Staff

The popularity of this dish has gone far beyond the borders of Italy. This is an excellent addition to white wine, which especially successfully sets off the taste of the original filling. An unusual combination of cheese, fish, aromatic herbs makes crispy bruschetta appetizing. The recipe at home is prepared in minutes. Even a novice cook can easily handle it.

Ingredients

  • baguette – 1 \ 2 pieces;
  • canned tuna – 1 can;
  • tomato – 1-2 pcs.;
  • olives – 10 pcs.;
  • hard cheese – 50 gr.;
  • red onion – 0.5 pcs.;
  • garlic – 3 cloves;
  • parsley – a couple of branches;
  • spices to taste.

Directions

  1. Cut into slices 1 cm thick from half a baguette.
  2. Dry in a frying pan or in the oven until golden brown, after sprinkling each with olive oil.
  3. Cut the tomato into medium-sized cubes, chop the garlic, combine.
  4. Add spices (salt, pepper, oregano) to taste.
  5. Separate the parsley leaves from the stem.
  6. Cut the onion into thin half-rings, mix with a few drops of lemon juice.
  7. Grind the olives into rings, grate the cheese.
    place the toasted baguette slices on a baking sheet. On the surface of each, layout pieces of tuna, tomato filling, a pinch of cheese.
  8. Bake in a preheated oven for 5 minutes.
  9. Add olives to ready-made bruschetta, sprinkle with parsley and serve.

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