Adam Liaw’s tuna and tomato toast
This bruschetta is delicious evidence that excellent food doesn’t need to be complicated or expensive.
Ingredients
5 ripe tomatoes
425g tuna chunks in spring water, drained
½ cup good quality extra virgin olive oil, plus extra to drizzle
¼ tsp dried oregano
4 large, thick slices of sourdough
½ cup loosely packed basil leaves
Method
Step 1
Cut the tomatoes into large chunks and place into a bowl with the tuna. Add the olive oil and oregano and season well with salt and black pepper. Toss gently, taking care not to break up the tuna too much. Set aside.
Step 2
Heat a griddle pan over high heat and drizzle the bread generously with olive oil. Place each slice on the griddle and put a light weight such as a pot lid on top to keep the bread in contact with the griddle pan without squashing it. Toast on both sides until charred.
Step 3
Gently toss the basil leaves through the tuna and tomato mixture and place on top of the bread. Season with salt and pepper and drizzle with olive oil.
Tip: To make the most of the flavour of olive oil, I use tuna in spring water or
brine. The oil used to preserve fish is often a blend of oils that can detract from the taste of good quality olive oil.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-tuna-and-tomato-toast-20230414-p5d0ih.html