Tuna Bruschetta with Crostini (Alino de Atun)
1 can or jar of high-quality Italian tuna (in olive oil)
1 tomato, seeded and chopped
1 small white onion, chopped
1/2 of a sweet red pepper, seeded and chopped
salt and freshly ground pepper
1 baguette, sliced crosswise
2 whole cloves garlic
Preheat oven 350 degrees. Brush one side of each baguette slice with olive oil. Place on baking sheet and bake for 10 minutes. Remove from oven and wipe each toast with garlic clove. In a small bowl, combine tuna (with its oil), tomato, red pepper and onion and toss. Season with salt and pepper. Serve with crostini.
Note: This is one of my favorite tapas from Sevilla.
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