Bruschetta is a traditional Italian appetizer, which is a special way dried slices of bread with various fillings. In fact, the dish is a sandwich prepared according to a special recipe. The main difference between the bruschetta and the croutons familiar to everyone is that the bread slices are dried so that, remaining soft inside, outside they are covered with a light crisp. Today, the snack is so loved that it can be found in any restaurant or cafe. Many housewives prepare a dish at home, because this process is very simple.
Today you will get acquainted with one of the most favorite types of snacks in Italy - tuna bruschetta. Just the fantastic taste of this dish has long won the love of all connoisseurs of simple and tasty food.
Perfect bread
The main feature of bruschetta is its main ingredient. For cooking Italian snacks, ordinary bread or loaf will not work. From these products you can create only croutons. The ideal bread for bruschetta is Italian ciabatta. You can buy such pastries in any large supermarket. Ciabatta has a delicate and light structure, so the bruschetta turns out exactly the way it should be: crispy on the outside and soft inside. If you couldn’t buy Italian bread, and you want to enjoy Italian appetizer, do not rush to get upset. Ciabatta can be replaced with the so-called French baguette or make it yourself.
Bruschetta with Tuna and Tomatoes Recipe
It has long been known that seafood in Italy is one of the most beloved ingredients. Therefore, it is not surprising that tuna bruschetta is a classic appetizer served as an “aperitif” in front of main dishes in almost every home. Vegetables are another favorite product of Italians. This is especially true for tomatoes. Tomatoes in Italy are eaten in any form: fresh, dried, canned in their own juice, baked and stewed. The bruschetta recipe (with photo) with tuna and tomatoes will help you feel like a real signora, creating a delicious treat for your family.
Products you need to make snacks
- 12 slices of ciabatta or baguette (about 1.5 centimeters thick).
- One can of quality canned tuna.
- Three ripe but resilient tomatoes (medium size).
- 100 milliliters of olive oil.
- One large red onion.
- Two cloves of garlic.
- A small bunch of fresh basil.
- Ground black pepper, salt.
Making Italian Appetizers
Grease the bread slices with olive oil using a cooking brush. You should have enough 70 milliliters of product. Lay the base for the bruschetta on a baking sheet and place in the oven preheated to 180 degrees. Cook for 10 minutes. This time is enough to ensure that the bread is covered with a light golden crust. Remove hot croutons from the oven and cool slightly. Grease the still warm slices of bread with garlic. Leave the main ingredient to cool completely, and at this time, prepare the filling.
Free tuna from the liquid in the jar. Chop the ingredient finely, then put it in a deep bowl. Rinse the tomatoes and halve them. Remove the attachment points of the stalk and the liquid seed. Chop the flesh into small cubes. Peel, rinse and chop the red onion into small pieces. Add the prepared vegetables to the tuna bowl. Season the filling with the remaining olive oil, salt and pepper to taste. Mix all components thoroughly.
Put the finished filling on the cooled croutons with a generous layer (about the same thickness as the bread itself). Garnish the tuna bruschetta with fresh basil leaves. Serve the appetizer to the table immediately after cooking.
Bruschetta with egg and canned tuna
Another type of snack, which is very popular not only in Italy, but throughout Europe. For its preparation also uses products characteristic of this sunny country. Bruschetta with tuna and egg recipe recommends using cherry tomatoes and real Italian hard cheese. Only in this case will it be possible to create a snack as close as possible to the original.
Ingredients for bruschetta with tuna, egg, cheese and cherry:
- a few tablespoons of natural yogurt (the amount can be varied at your discretion);
- one jar of canned tuna;
- two boiled chicken eggs (can be replaced by quail eggs, increasing their number several times);
- 7-10 cherry tomatoes (depending on the number of bread slices);
- three tablespoons of Italian hard cheese, crushed with a medium grater (ideally "asyago", "burata" or "bitto");
- one ciabatta (can be replaced with a baguette);
- ground black pepper, salt;
- basil;
- several cloves of garlic;
- olive oil (for greasing croutons).
Create a gourmet Italian appetizer
Cut bread into slices about 1 centimeter thick. Place the pieces on a baking sheet. Sprinkle each slice with a little olive oil. Place the pan in the hot oven for 5-7 minutes. The optimum temperature at which the bread is covered with a crisp on the outside, but remains soft and tender inside, is 180 degrees. Cool the prepared croutons slightly, then grate with garlic. Leave the ingredient at the time the filling is done.
First put the tuna from the can (without juice). Mash it with a fork until gruel. Peel and rinse the eggs to prevent the smallest shell particles from entering the snack. The product should also be mashed with a fork, turning it into mashed potatoes. Combine the gruel of eggs and tuna in a convenient container. Season the mass with unsweetened yogurt, add salt and pepper, focusing on your taste. Stir the bruschetta stuffing well.
For each slice of toasted bread, add about one tablespoon of fish and egg mass. Rinse and cut the cherry tomatoes into halves, removing the inedible core. Put two slices of tomatoes on each toast with tuna and egg. Sprinkle generously with grated cheese and garnish with basil sprigs.
Serve the tuna and egg bruschetta immediately after the cooking process.
Savory appetizer with canned fish
This method of cooking bruschetta is somewhat different from traditional recipes. To make the appetizer quite savory, it should be kept in the oven for a longer time. And the products required to create a dish seem completely unexpected. However, the bruschetta comes out very piquant, crispy and enchantingly delicious.
Components for making snacks:
- six slices of bread (about 2 centimeters in thickness);
- 60 milliliters of heavy cream;
- 200 grams of canned tuna of good quality;
- 50 grams of capers;
- 100 grams of ricotta cheese;
- 30 milliliters of olive oil;
- some fresh basil;
- a few pinches of black pepper powder;
- two teaspoons of Dijon mustard.
A detailed guide to making snacks
Place the bread slices on a baking sheet and sprinkle with olive oil. Bake the main ingredient in an oven preheated to 180 degrees for 20 minutes. Cool the ruddy pieces to room temperature.
Cook the spicy toppings. Combine cheese, cream and Dijon mustard in a deep bowl. Shuffle. Remove the tuna from the jar and mash it with a fork, and then add to the remaining components of the filling. Finely chop the clean greens. Capers and prepared basil should also be sent to a common container. Season the mixture with ground black pepper and mix.
Distribute the prepared filling on the cooled croutons. Garnish with basil leaves and serve.