Bruschetta with tuna, olive and tomato
tuna, canned in springwater, drained
1 can(s), (85g can)
black olives, drained
2 individual, pitted, coarsely chopped
2 individual, coarsely chopped
¼ tbs, (red wine)
1 clove(s), halved
- Combine tuna, olives, tomato and vinegar in a small bowl. Season with salt and freshly ground black pepper.
- Toast bread. Rub one side of each piece of toast with cut side of garlic. Top toast with tuna mixture and serve sprinkled with basil leaves.