Tuna Lemon-Aioli Bruschetta

Tuna Lemon Aioli Bruschetta is a gourmet appetizer that is sure to impress. A bit spicy, a bit tangy, a lot delicious.
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Tuna Lemon Aioli Bruschetta Recipe | 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.  It is truly a gourmet appetizer,  and 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 Recipe | ahealthylifeforme.com

Tuna Lemon Aioli Bruschetta Recipe | ahealthylifeforme.com

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

  • Tuna Fillets in Olive Oil, flaked apart with a fork {I used Tonnino 6.7 ounce}
  • French Baguette, sliced
  • Olive oil for drizzling
  • 6 Hard Boiled Eggs, sliced (How To Boil Egg)
  • 1 medium tomato, diced

LEMON-CAPER AIOLI: (this is a great sauce with almost any grilled veggie or fish)
  • ¾ cup greek yogurt
  • 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 400°. 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.

Tuna Lemon Aioli Bruschetta Recipe | ahealthylifeforme.com


    • Amy Stafford says

      I am glad I am not the only one Kacey! Sometimes I ask the chef for their recipe and I occasionaly get lucky enough and they will share.

    • Amy Stafford says

      Thanks Amanda, the aioli is great on salmon or grilled chicken! The stuff is pretty awesome.

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