Tuscan Tuna Bruschetta Recipes

Steps:

• In medium bowl combine cheese, tuna, tomatoes, onion, parsley and oregano; set aside Brush both sides of bread slices with olive oil and rub surfaces with cut sides of garlic.
• In dry preheated skillet, grill bread until light golden brown; turn& top each toasted surface with 1/4 of tuna mixture; continue to grill until cheese melts and bread is golden brown on bottom.

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

Steps:

• 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.

Steps:

• Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
• Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
• Add Roasted Garlic oil also to taste (1/4 cup works for me).
• Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
• Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
• Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
• Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
• Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
• I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
• Garnish with oregano and basil.
• Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.

Steps:

• In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.

Steps:

• Mix all ingredients in a food processor or blender until well-blended but still a little chunky - do not completely puree.
• Chill at least 30 minutes. Several hours or overnight is better.
• Serve in your favorite way - on toasted rolls, tuna melts, on top of greens or whatever floats your boat.

Steps:

• In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
• Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

Steps:

• For the Tuscan fettunta: Rub each slice of bread with 1/2 a garlic clove. Drizzle the bread with olive oil and sprinkle with salt.
• For the cannellini bruschetta: Rub a garlic clove over each slice of bread. Mash half the beans and generously spread the cannellini beans on each slice of bread. Drizzle with olive oil and sprinkle with salt.
• For the avocado bruschetta: Rub each slice of bread with 1/2 a garlic clove. Divide and spread the avocado on each slice of bread. Drizzle with olive oil and sprinkle with salt.

Steps:

• In the bowl of a food processor, mix the tuna and capers until a paste forms.
• Scrape the sides of the bowl.
• With the motor running, add the olive oil in a steady stream, until you end up with a creamy consistency.
• Season with salt and pepper, keeping in mind the mixture is probably well-salted by the capers.
• Spread the tuna butter over the grilled Tuscan bread, and serve.