Tuscan tuna toasts
Nutrition Info.(per serve)
1 large red capsicum
425g can tuna in spring water, drained, flaked
400g mixed grape tomatoes, quartered
1/2 medium-sized red onion, thinly sliced
1 tablespoon capers, drained
1/2 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
Total fat 9g
Saturated fat 1g
Dietary fibre 5g
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.