Savory Tuna Melt Bruschetta with Olive and Basil Medley

Ingredients

- 8 slices country-style sourdough bread
- 3 tablespoons extra-virgin olive oil
- 2 cans (5 ounces each) albacore tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup Niçoise or kalamata olives, pitted and halved
- Freshly ground black pepper, to taste
- 1 cup grated Gruyère or Swiss cheese
- 12 basil leaves, torn

Instructions

1. Prepare the Bread:
Preheat your oven on the broil setting. Arrange the sourdough bread slices on a baking sheet. Drizzle both sides of each slice with extra-virgin olive oil.

2. Broil the Bread:
Place the baking sheet under the broiler. Toast the bread until golden brown on one side, approximately 2 minutes. Flip the slices and broil the other side for an additional 2 minutes or until crisp and golden.

3. Prepare the Tuna Mixture:
In a mixing bowl, combine the albacore tuna, cherry tomatoes, Niçoise or kalamata olives, and freshly ground black pepper. Toss gently to combine ingredients without breaking the tuna too much.

4. Assemble the Bruschetta:
Evenly spoon the tuna mixture onto each piece of toasted bread.

5. Add Cheese and Broil:
Sprinkle the grated Gruyère or Swiss cheese evenly over the top of the tuna mixture on each slice. Return the baking sheet to the broiler for 3-5 minutes until the cheese is melted and bubbly.

6. Finish with Basil:
Remove the bruschetta from the oven. Garnish with torn basil leaves before serving.

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Tuna melt, bruschetta, sourdough, quick lunch, open-faced sandwich, broiled cheese, Mediterranean, savory snack, basil and olive, gourmet sandwich.

Recipe Yield

Feeds 4 adults

Calories

Total: 1400 calories

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