Bruschetta with tuna, olive and tomato
Tuna, canned 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, 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.