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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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With a tuna topping packed with Italian flavours, tuna on toast has never been so tasty!
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.
Make it gluten free: Use gluten-free bread.
Calories 356 cal
Kilojoules 1490 kJ
Total fat 9 g
Saturated fat 1 g
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