Tuna and olive bruschetta
(at time of publication)
- 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
1 Combine tuna, tomato, olives, onion and balsamic in a bowl.
2 Toast sourdough. Top with bruschetta mixture and basil.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 4g
Make it gluten free: Use gluten-free bread.
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