Name: Tuna, capsicum and olive bruschetta
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 2 185g cans tuna in springwater, drained, flaked; 160 gram bought char-grilled marinated capsicum (not in oil), thinly sliced; 1/3 cup bottled spanish olives, drained, sliced; 1/3 cup small basil leaves; 1 tablespoon balsamic vinegar; 8 slice crusty italian-style bread; olive oil cooking spray; 1 clove large garlic, halved; 150 gram fresh low-fat ricotta

Ingredients

2 185g cans tuna in springwater, drained, flaked

160 gram bought char-grilled marinated capsicum (not in oil), thinly sliced

1/3 cup bottled spanish olives, drained, sliced

1/3 cup small basil leaves

1 tablespoon balsamic vinegar

8 slice crusty italian-style bread

olive oil cooking spray

1 clove large garlic, halved

150 gram fresh low-fat ricotta

Method

1.Combine tuna, capsicum, olives, basil and vinegar in a medium bowl.

2.Preheat a char-grill to moderate. Spray both sides of bread with oil. Grill 1 minute each side or until toasted. Rub bread with garlic.

3.Spread bread with ricotta. Transfer to a serving plate.

4.Top bread with tuna mixture. Serve at once.

Woman's Weekly Food

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Ingredients

Method

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