Bruschetta di Tonno

By LeeBoruchow

Tuna Bruschetta

Ingredients

• 4 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 clove garlic, thinly sliced
• 1/2 cup canned tomatoes, crushed
• Salt
• 1/2 bunch parsley, leaves chopped
• 1 3" thick piece of peasant bread, crust removed and torn into pieces
• 2 tablespoons milk
• Pinch chili flakes
• 1 pound fresh tuna, large dice
• 12 slices crusty Italian peasant bread

Details

Servings 4

Preparation

Step 1

Soak bread pieces in milk. In a 12-inch saute pan, heat the olive oil over high heat until hot, but not smoking. Add the tuna, garlic and tomatoes and cook until white and just cooked. Season, to taste, with salt. Cook over medium heat for 5 minutes, stirring occasionally.

Add the soaked bread and parsley to the pan. Use a fork to mash the mixture together. Drizzle the tuna mixture with oil and a pinch of chili flakes. Grill the bread slices and spoon the tuna mixture over the top.