Bruschetta With Poached Tuna Food

TUNA BRUSCHETTA

Steps:

• In medium bowl combine cheese, tuna, tomatoes, onion, parsley and oregano; set aside Brush both sides of bread slices with olive oil and rub surfaces with cut sides of garlic.
• In dry preheated skillet, grill bread until light golden brown; turn& top each toasted surface with 1/4 of tuna mixture; continue to grill until cheese melts and bread is golden brown on bottom.

TUNA SALAD BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
• In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
• Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

TUNA POACHED IN OLIVE OIL

Steps:

• Season tuna with salt. Stir 3 cups oil, the lemon zest, garlic, and thyme in a medium saucepan. Add tuna and more oil to cover tuna by 1/2 inch if needed. Set over medium-low heat. Cook, covered, until tuna is opaque, 30 to 40 minutes. Remove from heat; let cool completely. Tuna in oil can be refrigerated in an airtight container up to 3 days.
• To serve, remove tuna from cooking oil with tongs; transfer to paper towels to drain. Discard cooking oil. Flake into 2-inch pieces. Drizzle with oil; sprinkle with pepper. Serve with lemon and the tomato-olive salad. Garnish with thyme.

BEST BRUSCHETTA EVER

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

TUSCAN TUNA BRUSCHETTA

Steps:

• Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper.
• In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler.
• Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted.
• Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture.
• Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV *Daily Value.

BRUSCHETTA WITH POACHED TUNA

Steps:

• Heat 1/2 to 3/4 cup oil (enough to cover tuna) and the lemon slices in a small saucepan over very low heat until warm. Generously salt tuna steak. Poach tuna in oil, turning once, until opaque on the outside but still a bit pink in the center, about 15 minutes. Remove tuna from pan, reserving oil; flake fish with a fork. Pass poaching oil through a fine sieve into a medium bowl; stir in flaked tuna, lemon zest, and capers. Season with pepper. Spoon mixture onto bruschetta slices, and drizzle with some of the poaching oil.