Bruschetta with tuna
1 serving
12 minutes
Tuna bruschetta is a harmony of flavors born in sunny Italy. A traditional Italian toast made from crispy ciabatta soaked in cream cheese serves as the perfect base for tender canned tuna, sautéed tomatoes, and fresh red onion. The egg adds softness to the dish while arugula gives a slight bitterness, completing the flavor palette. This simple yet elegant recipe delights with its balance: crunchiness, tenderness, freshness, and richness. Bruschetta is perfect for both a morning breakfast and a light dinner with a glass of white wine. Serving it transports you to a cozy terrace of an Italian home where the aroma of fresh ingredients mingles with the warm Mediterranean breeze.
1
Cut a piece of ciabatta.
- Ciabatta: 1 piece
2
Grease the pan with a small piece of butter (about 5 g) and place it on high heat.
- Butter: 20 g
3
Chop the onion finely.
- Red onion: 15 g
4
Chop the tomato coarsely.
- Tomatoes: 40 g
5
Place the ciabatta on the skillet and toast on high heat until golden brown.
- Ciabatta: 1 piece
6
Flip and dry the second side for 1 minute.
7
Heat oil in a pan.
- Butter: 20 g
8
Place the tomato in the pan and fry for 1-2 minutes.
- Tomatoes: 40 g
9
To salt.
- Sea salt: to taste
10
Break the egg.
- Chicken egg: 1 piece
11
Add pepper and reduce the heat.
- Ground black pepper: to taste
12
Fry, stirring, for about 1 minute.
13
Spread the bruschetta with cream cheese.
- Cream cheese (curd cheese spread): 1.5 tablespoon
14
Place the tomato on top of the egg.
- Tomatoes: 40 g
15
Place the tuna on top.
- Canned tuna in brine: 40 g
16
Add red onion.
- Red onion: 15 g
17
Garnish with arugula and serve.
- Rocket (arugula): 5 g
