Olive Tuna Bruschetta
4 servings
Ingredients
- 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
Directions
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