Easy

Tuna and chilli bruschetta with watercress pesto

Name: Tuna and chilli bruschetta with watercress pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 8 slices sourdough; 1 garlic clove, halved; 4 x 125g cans of tuna slices, drained; 2 tbs extra virgin olive oil; 1 red chilli, finally chopped; Juice and zest of 1⁄2 lemon; 80g watercress (or rocket), plus extra leaves to serve; 2 tbs pine nuts; 1 garlic clove, crushed; 1⁄2 cup (40g) finely grated parmesan; 100ml extra virgin olive oil

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Monday: Tuna and chilli bruschetta with watercress pesto

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by Silvia Colloca

Cook and author

Nov 14, 2016

Turn a tin of tuna into the ultimate party snack.

8 slices sourdough
1 garlic clove, halved
4 x 125g cans of tuna slices, drained
2 tbs extra virgin olive oil
1 red chilli, finally chopped
Juice and zest of 1⁄2 lemon

Watercress pesto

80g watercress (or rocket), plus extra leaves to serve
2 tbs pine nuts
1 garlic clove, crushed
1⁄2 cup (40g) finely grated parmesan
100ml extra virgin olive oil

Method

1.

For the pesto, place all the ingredients in a small food processor, season and whiz to a fine paste. Set aside.
2.

Heat a chargrill over high heat. Rub the bread with the cut side of the garlic and grill on both sides until charred. Place the tuna in a bowl and season. Drizzle over oil, chilli, lemon juice and zest. Toss to coat.
3.

Top the grilled bread with the tuna mixture and pesto and serve with extra watercress leaves.