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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.


 

 

 


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