Olive Tuna Bruschetta


  • 1 (6 oz.) can solid white tuna*, packed in water
  • 3/4 cup California Black Ripe Olives, wedged
  • 3/4 cup Roma tomatoes, seeded and diced
  • 2 tablespoons chopped tarragon
  • 1 tablespoon extra virgin olive oil
  • Ground black pepper to taste
  • 12 (1/2-inch think) slices French bread baguette, sliced diagonally


Combine tuna, California Ripe Olives, tomatoes, tarragon and olive oil in a mixing bowl. Season to taste with black pepper and set aside. Grill baguette slices over medium-low heat for 2-3 minutes on each side until lightly browned. Remove toasts from grill and top with tuna mixture.

*line caught, low-mercury if possible