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Tuna & roasted capsicum bruschetta with horseradish mayonnaise

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Advanced


  • 125g (1/2 cup) low-fat mayonnaise, 97% fat free (Kraft brand)
  • 1 tablespoon bottled grated horseradish
  • Salt & freshly ground black pepper
  • 8 2cm-thick slices Italian bread
  • 1 garlic clove, halved
  • 4 (about 180g each, 2-2.5cm-thick) tuna steaks
  • 2 teaspoons olive oil
  • 120g baby spinach leaves, washed, dried
  • 150g bought chargrilled red capsicum, drained well on paper towel, sliced


  • 1
    Preheat grill on high. Combine the mayonnaise and horseradish in a small bowl. Taste and season with salt and pepper. Set aside. Toast the bread under preheated grill for 2-3 minutes each side or until golden. Rub both sides of the toasted bread with the garlic.
  • 2
    Brush tuna steaks evenly all over with oil. Season with salt and pepper. Heat a large heavy-based non-stick frying pan over medium-high heat. Add tuna and cook for 1 1/2-2 minutes each side for medium-rare or until cooked to your liking (see p 84 and below for other cooking times).
  • 3
    Cut the tuna into 5mm-thick slices. Arrange the spinach over the toasted bread. Top with the tuna and capsicum, and drizzle with the horseradish mayonnaise. Serve immediately.

Source: taste.com.au


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