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Tuna and Cucumber Bruschetta

A different approach to tried and true favourite. This serves well as a lunch or cut into smaller pieces for an appetizer.

2 cans (100 g) Gold Seal No Drain Solid White tuna
2 7” pita pockets
1/2 cup
finely chopped cucumber
1 cup
grape tomatoes sliced in half
1/4 cup
finely chopped fresh basil
2 tbsp
extra virgin olive oil
1 tbsp
white balsamic vinegar
1/2 cup
crumbled feta cheese
4 tbsp
sweet chili sauce
  • Chef's Tips

    Instead of feta try grated aged cheddar.


    1. Preheat oven to 350 F
    2. Lay pita bread directly on oven racks and bake for 4 minutes.
    3. In a medium size mixing bowl combine cucumber, tomatoes, basil and tuna.  Stir in olive oil and vinegar.
    4. Take the pita out of the oven place tuna mixture on top of the pitas, and then crumble feta over both. 
    5. Drizzle sweet chili sauce over both pitas cut into 9 squares and serve.
  • YIELD:

    Serves 6


    Prep: 15 mins
    Total: 25 mins

    Nutritional Values
    49.6 g
    Sat Fat 15.6 g
    Carbs 70.3 g
    Protein 64.4 g
    Fibre 6.9 g
    Cholesterol 155 mg
    Sodium 2543 mg
    Sugar 32.4 g
    Calcium 39%


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