Recipe of Yummy Bruschetta with salsa verde and smoked tuna

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Bruschetta with salsa verde and smoked tuna. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Bruschetta with salsa verde and smoked tuna Recipe. To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil.

You can have Bruschetta with salsa verde and smoked tuna using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bruschetta with salsa verde and smoked tuna

1. It’s of Bread.
2. You need of Tomatoes.
3. Take of Smoked tuna.
4. Prepare of Parsley.
5. Take of Olive oil.
6. You need Clove of garlic.
7. Prepare Half of a lemon.
8. It’s to taste of Salt.

In a food processor, pulse herbs, capers, gherkin and garlic to chop finely, then add lemon and olive oil to make a sauce.Lay tomatoes on the sourdough, drizzle with the salsa verde and grind over some pepper.For the bruschetta variations, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil.Mix the tomato salsa (chunky version) with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves.

Bruschetta with salsa verde and smoked tuna instructions

1. Toast the bread in a pan, or grill pan with a little oil until brown. Meanwhile in a chopper or food processor, whizz up parsley, garlic, oil and lemon.
2. Spread the salsa on the toast. Add some sliced tomatoes on top and then the tuna.
3. Enjoy :).

Use tuna, yellowtail or hake instead of butterfish.In the bowl of a food processor, pulse together the kale and garlic until roughly chopped.Set aside to let the flavors marry.

Pile on to the bread and serve as a starter.We could eat salsa verde on pretty much anything, and it's particularly good on this tomato and white bean salad.Tuna steaks are well-seasoned, lightly pan-fried, and served atop fresh-made mango salsa for a delicious and impressive main course.Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl.