Tomato tuna bruschetta

Ann Creber's - Bruschetta with Topping of Tuna, Olives, Sun Dried Tomatoes & Fresh Herbs


by Ann Creber

At this time of year most of us are enjoying a more relaxed lifestyle, especially after a very hard year! We enjoy meals that are not too complicated but which offer flavour and variety and bruschetta offers scope for both. This recipe is a little more elaborate than some bruschetta based offerings, but is really delicious and worth the little extra effort.


Serves 4

  • 1 small can of tuna, drained
  • 1-2 cloves garlic, chopped or crushed
  • 2 anchovy fillets, chopped
  • 10 black olives, pitted and slivered
  • 4 sun-dried tomatoes, coarsely chopped
  • Juice of 1/2 lemon
  • Black pepper
  • 1 1/2 - 2 TB chopped mixed herbs (such as thyme, oregano, parsley, chives)
    little extra virgin olive oil
  • Slices of Italian style bread, toasted


  1. Place into the food processor anchovy fillets, garlic, olives, lemon juice, pepper and herbs. Add sufficient oil to blend to a coarse texture (do not
  2. Spoon into a bowl, mix in the drained and mashed tuna with sufficient oil to create a moist, luscious texture. Serve at once spooned onto the toasted bread! May be topped with fresh chopped herbs, if desired.

Of course, this will be enhanced with the accompaniment of a chilled dry white Yarra Valley wine or a light red!

This has sent me to my pantry to fish out (pardon the pun!) a can of tuna!

Enjoy this lovely time of year here in the Dandenongs and Yarra Valley, especially now we are enjoying more freedom!

Ann Creber
The Good Life on 3MDR 97.1 FM
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