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Ocean's Tuna Bruschetta

Serves 4

1 3/4 cups
Ripe plum tomatoes
15 ml 1 tbsp
Garlic, minced
15 ml 1 tbsp
Onions, minced
15 ml 1 tbsp
Fresh basil
3 ml 1/2 tsp
Fresh lemon juice
Salt and pepper to taste
80 ml 1/3 cup
Olive oil
1 can
1 can
Ocean's Flaked Albacore Tuna (184g or 170g), drained
8 8 Thick slices French stick or baguette
120 ml 1/2 cup
Grated Parmesan cheese (optional)

Chef's Tips

A refreshing twist on an old favourite. Add diced, blanched peppers for additional colour.
Herb breads welcome these new taste combinations.
Also works great as a Caesar salad topping or omelette filling.


  1. Cut the tomatoes into ¼ inch cubes and place in a bowl. Toss with garlic and onions.
  2. Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper and 2 tbsp olive oil and tuna. Mix and set aside.
  3. Brush olive oil over each slice and toast. Spoon the tomato & tuna mixture over the bread. Serve immediately.

Option! You may also choose to brush each slice with olive oil, spoon on mixture, sprinkle parmesan cheese on top and toast entire bruschetta.

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