Tuscan tuna toasts

With a tuna topping packed with Italian flavours, tuna on toast has never been so tasty!

Serves: 4

Time to make: 30 mins

Ingredients

1 large red capsicum
425g can tuna in spring water, drained, flaked
400g mixed grape tomatoes, quartered
½ medium-sized red onion, thinly sliced
1 tablespoon capers, drained
½ cup fresh basil, plus extra, to serve
4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar : 1 part olive oil)
8 slices wholegrain sourdough
4 cups rocketarugulaX

Instructions

Stay Awake

1 Spray a grill pan with oil and set over a medium–high heat. Cook capsicum, skin-side down, for 8-10 minutes or until skin is black and blistered. Place capsicum in a zip-lock bag and seal. Set aside for 15 minutes.

2 Meanwhile, place remaining ingredients, except sourdough and half the dressing, in a large bowl. Toss lightly to combine. Set tuna mixture aside for 10 minutes.

3 Set the same grill pan over a medium–high heat. Add slices of sourdough and cook, turning, for 5 minutes or until toasted.

4 Peel or rub skin from reserved capsicum. Discard skin. Slice in strips and add to reserved tuna mixture. Toss to combine.

5 Divide toast among plates, top with tuna mixture and extra basil. Toss rocket with remaining dressing and serve to the side.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 29 g

Total fat 9 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 5 g

Dietary fibre 5 g

Sodium 760 mg

Calcium 170 mg

Iron 3 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.