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Tuscan Tuna Bruschetta
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1 can (6 ounce) water-packed tuna, drained
1/3 cup minced red onion
3 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon chopped fresh thyme leaves, or
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 container (16 ounces) hummus or other bean puree
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
20 thin diagonal slices crusty Italian or French bread
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Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper. In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler. Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted. Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture.
Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV
*Daily Value
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Preparation Time: 20 |
Serves: 10 |
| Recipe Origin: United States |
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Submitted by: |
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Mealtime.org
United States |
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| This recipe has been viewed 2544 times. |
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