Recipe: Tuna Bruschetta (using canned tuna)

TUNA BRUSCHETTA

4 cloves garlic
1/4 cup extra-virgin olive oil
8 slices (1/2 to 3/4 inch thick each) toasted French bread, about 3 1/2 x 5 1/2 inches
2 cups chopped plum tomatoes
1 cup shredded mozzarella cheese or chopped fresh mozzarella, drained
1 (6 oz.) can solid white tuna, drained and flaked
2 tablespoons minced fresh parsley
1/2 teaspoon salt (optional)
Coarsely ground black pepper
Bibb lettuce (for serving)

In a blender or a food processor bowl with metal blade, blend garlic and oil.

Brush oil mixture on one side of each piece of toast; reserve remaining oil mixture.

In medium bowl, lightly combine tomatoes, cheese, tuna, parsley and reserved oil. Add salt, if desired, and pepper.

Mound about 1/2 cup tuna mixture over each piece of toast. Place 2 pieces of toast on each lettuce-lined salad plate.

Makes 4 servings
Source: Starkist Tuna