Bruschetta with tuna, olive and tomato
Canned tuna in springwater, drained
1 95g can
Black olives, drained
2 individual, pitted, chopped
2 individual, coarsely chopped
Red wine vinegar
2 slice(s), (2 x 35g)
1 clove(s), halved
1 tbs, leaves
- Combine tuna, olives, tomatoes and vinegar in a small bowl. Season with salt and pepper.
- Lightly toast bread. Rub one side of each piece of toast with cut-side of garlic. Top toast with tuna mixture. Serve sprinkled with basil leaves.