Tuna Lemon-Aioli Bruschetta

by Amy Stafford on August 24, 2012

Tuna Lemon-Aioli Bruschetta Recipe at www.ahealthylifeforme.com

Do you ever look at a dish you order in a restaurant and think that it would be too much trouble to recreate?  I do it.  If it looks like the work won’t be worth the reward I turn a cold shoulder to the dish and move on.  I saw this dish at one of mine and my families favorite restaurants here in Cincinnati, Boca.  My oldest son Jimmy was in town for a few weeks before he heads back to college in D.C and he ordered this as a first course.  He asked me a few days later if I could recreate it for him.  Always happy to make the guys in my family a food favorite, I looked up Boca’s menu on line and read the description of this dish and came up with a recipe as close as I could.  I really thought it was going to be fussy, but gave it a try anyway.  I was wrong this appetizer is really rather simple to pull together.  To say it is delicious is a big fat understatement!  Its truly a gourmet appetizer!  You must give it a try.  Using a good quality tuna is key here!   Just a little FYI, the tuna looks like it won’t be enough, but it goes a long way.

Oh and don’t add salt to this dish, the capers are salty enough that you don’t need it!


Tuna Lemon-Aioli Bruschetta
Prep time
Cook time
Total time
Serves: 6-8

  • Tuna Fillets in Olive Oil, roughly chopped (Pick a good quality italian if possible. I used Tonnino 6.7 ounce)
  • French Baguette, sliced
  • Olive oil for drizzling
  • 6 Hard Boiled Eggs, sliced (How To Boil Egg)
  • 6 large Cherry Tomatoes, diced

LEMON-CAPER AIOLI: (this is a great sauce with almost any grilled veggie or fish)
  • ¾ cup mayo
  • 2 tbsp capers
  • 1 whole bunch flat-leaf parsley
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest

Chili Oil
  • 1 cup olive oil
  • 2 tablespoons of crushed red pepper flakes

Lemon-Caper Aioli:
  1. Comine all ingredients in bowl and combine. Set aside

Chili Oil: (you can also buy this in mexican aisle of your supermarket)
  1. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  2. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

  1. Preheat oven to 375 degrees. Place bread slices on pan, drizzle with olive oil. Toast bread for 5-7 minutes until it starts to toast along edges.
  2. Top bread with a drizzle of chili oil.
  3. Top chili oil, with Aioli Sauce.
  4. Top Aioli Sauce with tomatoes.
  5. Top tomatoes with tuna.
  6. Top tuna with egg slices.
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 2 comments… read them below or add one }

PJ Girl August 24, 2012 at 11:43 am

What a great idea – i particularly like the look of the lemon-caper aioli. You have a very lucky family :-)


AmySue August 24, 2012 at 4:00 pm

Thank you ma’m. The aioli sauce is delicious. I can’t wait to try it tomorrow on some grilled fish!


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