Olive Tuna Bruschetta

Olive Tuna Bruschetta

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 1 (6 oz.) can solid white tuna, packed in water

  • 3/4 cup Lindsay┬« Ripe Pitted Olives, cut into wedges

  • 3/4 cup roma tomatoes, seeded and diced

  • 2 tablespoons chopped tarragon

  • 1 tablespoon extra virgin olive oil

  • ground black pepper to taste

  • 12 (1/2-inch think) slice French bread baguette, sliced diagonally

Cooking Directions

  1. Combine tuna, olives, tomatoes, tarragon and olive oil in a mixing bowl. Season to taste with black pepper and set aside.

  2. Grill baguette slices over medium-low heat for 2-3 minutes on each side until lightly browned.

  3. Remove toasts from grill and top with tuna mixture.

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