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Tomato, tuna, cucumber and basil bruschetta

  • 0:05 Prep
  • 1 Serving

Ingredients

  • 95g can tuna in olive oil, drained, flaked
  • 1/2 small Lebanese cucumber, trimmed, chopped
  • 1 small tomato, chopped
  • 1 tablespoon roughy chopped fresh basil leaves
  • 1 teaspoon lemon juice
  • 2 Arnott’s Vita-Weat Poppy, Rye and Barley Lunch Slices
  • 2 teaspoons lightly toasted pine nuts, to garnish

Method

  • 1
    Combine the tuna, cucumber, tomato, basil and lemon juice in a small bowl. Season with freshly ground black pepper.
  • 2
    Top Arnott’s Vita-Weat Poppy, Rye and Barley Lunch Slices with the bruschetta mixture. Sprinkle with the pine nuts. Serve.

Source: taste.com.au

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