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Rare tuna and tomato bruschetta

With January in full swing and Christmas well and truly over for another year, out come the annual January diets and detoxes. With ‘January blues’ already sweeping the nation, why let them get in the way of your food diary?  Here at Jules B, we’ve stumbled across the perfect recipe at Island menu to liven up your mundane New Year menu.  A fresh take on the boring and unappealing tuna sandwich, convince yourself you’ve escaped to Italy and give this rare tuna and tomato bruschetta a whirl, treating yourself to some beautiful food without any niggling feelings of guilt afterwards.

A great quick and fresh recipe, perfect for a light lunch or even an indulgent snack, follow the easy steps below for satisfying guilt free pleasure…

Deceivingly simple to create, with just a couple of small things to prep before you get going, this recipe uses few ingredients there’s no excuse not to try it. It makes enough for two, so you can easily brighten up someone else’s January.

You will need:

4 slices of bread
10-12 slices of tomato
2 tbsps capers
1/4 salad onion sliced very finely
rosemary
150g fresh tuna
olive oil
salt and pepper
1 clove of garlic
white vinegar

Directions:

1. Place the onions in some vinegar and a pinch of salt an hour before you want to eat them

2. Bring the tuna to room temperature by leaving it out for 30 mins before cooking

3. Season and sear the tuna in a hot pan, let sit for 10-15 mins before slicing into 5mm portions

3. Toast the bread and rub with garlic

4. Fry the capers in olive oil until crispy

5. Assemble the dish –  place the tomatoes, tuna and onions on top of the bread and sprinkle with capers

6. Season well and finish with some rosemary and olive oil to taste

JulesB | @JulesB

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