Tuna and olive bruschetta

Author: Megan Cameron-Lee

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Serves: 1

Time to make: 5 mins

Ingredients

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95g can tuna in olive oil, drained
1 tomato, chopped
4 black olives, pitted, sliced
¼ red onion, thinly sliced
2 teaspoons balsamic vinegar
2 slices sourdough bread
fresh basil leaves, torn

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Instructions

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1 Combine tuna, tomato, olives, onion and balsamic in a bowl.

2 Toast sourdough. Top with bruschetta mixture and basil.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 27 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 4 g

Sodium 600 mg

Calcium 60 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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