Tuna Bruschetta
Ingredients
1 Jar of Little Tuna Chilli Tuna
2 Zucchini, diced
1 medium eggplant, diced
1 block (180g) of halloumi cheese, cut into small cubes
3 tbsp of olive oil
2 tbsp of capers
1 garlic clove, cut in half
6-8 slices of thick cut bread
Lemon wedges, to serve
Method
1. Preheat the oven to 190c and toss the zucchini and eggplant in 2 tbsp of oil. Place in an oven tray and bake at 190c for 20-25 minutes or until tender and golden.
2. Toss the halloumi in the remaining oil and place in a separate baking tray. Bake at 190c for 15-20 minutes or until golden and starting to crisp.
3. When the vegetables and halloumi are almost done, toast the bread and the half a garlic clove on one side.
4. In a large bowl, mix the zucchini, eggplant, halloumi and Little Tuna Chilli Tuna together.
5. Top each slice of bread with the tuna and vegetable mix (being sure to use the side rubbed with garlic).
6. Finish with a couple of capers and a little squeeze of lemon just before serving.
