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Peppered Tuna Bruschetta

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  Olive oil 1 1⁄2 Tablespoon, divided
  Fresh tuna steaks 16 Ounce (4 Pieces, 4 Ounce Each)
  Freshly ground pepper 1 Teaspoon
  Olive oil flavored vegetable cooking spray 1
  Roasted red peppers 12 Ounce (1 Jar)
  Chopped fresh tarragon 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Garlic cloves 2 Large, divided
  French baguette rounds 30 (1/2 Inch Thick)

Brush 1 1/2 teaspoons olive oil evenly over tuna steaks.
Sprinkle pepper over both sides of tuna, pressing pepper into tuna.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place tuna on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.
Flake tuna in a medium bowl.
Drain red peppers, reserving liquid.
Chop enough peppers to measure 3/4 cup.
Reserve remaining peppers and liquid for another use.
Add chopped peppers, remaining 1 tablespoon olive oil, tarragon, and lemon juice to tuna, stirring lightly.
Finely chop 1 clove garlic; add to tuna mixture.
Set aside.
Lightly coat both sides of bread slices with cooking spray.
Cut remaining 1 clove garlic in half; rub bread slices with cut sides of garlic.
Arrange bread slices in a single layer on a baking sheet.
Bake at 350° for 10 minutes or until lightly browned, turning once.
Spoon tuna mixture evenly over bread slices.

Recipe Summary

Difficulty Level: 
Cook Time: 
10 Minutes

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 5.7 mg1.9%

Sodium 369.1 mg15.4%

Total Carbohydrates 30 g10.2%

Dietary Fiber 0.09 g0.35%

Sugars 0.4 g

Protein 8 g15.8%

Vitamin A 16.4% Vitamin C 12.2%

Calcium 0.8% Iron 2.1%

*Based on a 2000 Calorie diet

Peppered Tuna Bruschetta Recipe