The Stuffed Bruschetta with Tuna and Cherry Tomatoes is an Italian main course or appetizer that showcases the fresh and authentic flavors of Italy. This variation, with its combination of tasty ingredients and the simplicity of ancient Italian tradition, is a true delight for the palate. It’s an explosion of authentic Italian flavors with its mix of creamy mozzarella, savory tuna, succulent cherry tomatoes, and the unmistakable aroma of fresh basil. It’s the perfect appetizer to share with friends and family or enjoy alone as a main dish. It’s very simple to prepare and great for any occasion, aperitif, appetizer, dinner. The ingredients represent the triumph of Italian and Mediterranean taste and flavor. Below are some other very easy-to-prepare appetizer recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the stuffed bruschetta with tuna and cherry tomatoes
- 4 bruschetta bread (large)
- 40 cherry tomatoes
- 11.3 oz canned tuna in oil
- 14.1 oz mozzarella for pizza (cut into cubes)
- 1 bunch basil
- to taste salt
- to taste pepper
- to taste dried oregano
- 1 tsp sugar
- to taste extra virgin olive oil
Tools for the stuffed bruschetta with tuna and cherry tomatoes
- 2 Grills
- 1 Knife
- 1 Pan
Steps
to prepare the stuffed bruschetta with tuna and cherry tomatoes, preheat the oven to 355°F (fan-assisted) and bake the bruschetta bread for 10 minutes
it should be well golden on both sides.
Meanwhile, cut the cherry tomatoes in half and
transfer them to a pan with a drizzle of extra virgin olive oil, adjust the salt and pepper,
add the dried oregano,
a teaspoon of sugar, which will help caramelize the cherry tomatoes.
Let them cook for a few minutes over medium-low heat, until they are well colored.
Take out the bruschetta and fill with mozzarella cubes,
bake and let the mozzarella melt.
Take out the bruschetta and fill with canned tuna in oil,
add the previously cooked caramelized cherry tomatoes and
some basil leaves.
Drizzle each bruschetta with the oil released by the cherry tomatoes,
cut each bruschetta into four parts and
serve while still hot.
