For me, bruschetta is, first and foremost, stale bread toasted over the grill. Whether it was winter or summer, they were my favorite dish when I would visit my grandparents as a child. In summer, they were a staple at barbecues, topped with fresh tomatoes. In winter, I enjoyed them with black olive pâté and aged sausage, a real delight for the palate. As I grew, I experimented with versions featuring grilled eggplants in oil, prosciutto, various pâtés… but for me, bruschetta is good even on its own with a simple drizzle of extra virgin olive oil. Today, however, I want to share with you my favorite summer version: Tomato and Tuna.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10 slices
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons
- Energy 108.17 (Kcal)
- Carbohydrates 18.80 (g) of which sugars 1.46 (g)
- Proteins 5.42 (g)
- Fat 1.54 (g) of which saturated 0.23 (g)of which unsaturated 0.59 (g)
- Fibers 1.52 (g)
- Sodium 172.58 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 slices stale bread
- 300 g tomatoes
- 100 g canned tuna in oil
- to taste onion
- to taste extra virgin olive oil
- 4 leaves basil (large leaf)
- to taste salt
Preparation of the Bruschetta
To prepare the bruschetta, start by thoroughly washing the tomatoes, preferably ripe ones. Cut them into small cubes and transfer them into a bowl. Take the onion, according to the desired amount, and finely chop it with a knife. Add the onion to the bowl with the tomatoes.
Drain the excess oil from the tuna, flake it with a fork, and incorporate it into the tomato and onion mix. Season with a pinch of salt and a couple of tablespoons of extra virgin olive oil. Mix everything well and let it rest for the flavors to blend.
Meanwhile, heat a cast-iron skillet over the stove for a couple of minutes. Cut the bread into thick slices and place them on the hot skillet. Let them toast on both sides until they are crispy. Alternatively, you can use a pan or bake the bread in the oven under the grill. If you have the option to prepare them over the grill, the result will be unbeatable.
Once the slices of bread are ready, transfer them to a serving plate. Take the bowl with the tomato and tuna mix, add the chopped basil, and mix well. Taste to check if it needs more salt, and when it’s just right, distribute the topping over the toasted slices of bread.
Enjoy your meal!
Other recipes:
Sweet and Savory Shortcrust Pastry
Pancakes with Maple Syrup
Spinach Puff Pastry Pie
