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Tuna Bruschetta

An open faced sandwich, quick to put together and quite tasty.

Tuna Bruschetta

1 c shredded mozzarella cheese
1 can (3 1/2 oz) tuna, water packed, drained and flaked
4 plum tomatoes, seeded and chopped
2 tbsp minced onion
2 tsp minced fresh garlic
1/2 tsp dried oregano
2 tsp minced fresh parsley
4 slices Italian bread, thick slices
2 tbsp olive oil
2 cloves garlic, halved

Combine tuna, cheese, tomatoes, onion, parsley, and oregano. Set aside. Brush both sides of
bread with the olive oil and rub with the cut garlic. In a dry, preheated skillet, grill the bread until
golden brown. Turn the bread and place about one fourth of the cheese/tuna mixture on the
toasted side of the bread. Continue to grill until the cheese melts and bread is golden brown on
the bottom. Serve immediately.

Source: Best Recipes of the Great Food Companies. (Sargento Cheese Company)

Notes: Heat the skillet over moderately low heat so the bread does not brown too quickly while
the tuna mixture is heating.
I have used thick slices of home made white bread in place of the Italian bread.