Olive Tuna Bruschetta
- Yield 4 servings
A light and fresh appetizer starring canned tuna and olives.
California Olive Committee
Ingredients
- 1 -- (6-ounce) can solid white tuna, packed in water
- 3/4 cup California Black Ripe Olives, wedged
- 3/4 cup Roma tomatoes, seeded and diced
- 2 tablespoons chopped tarragon
- 1 tablespoon extra-virgin olive oil
- -- Ground black pepper to taste
- 12 -- (1/2-inch thick) slices French bread baguette, sliced diagonally
Instructions
- Combine tuna, olives, tomatoes, tarragon and olive oil in a mixing bowl. Season to taste with black pepper and set aside. Grill baguette slices over medium-low heat for 2 to 3 minutes on each side until lightly browned. Remove toasts from grill and top with tuna mixture.
