Tuna Lemon Aioli Bruschetta is a gourmet appetizer that is sure to impress. A bit spicy, a bit tangy, a lot delicious.
Do you ever look at a dish you order in a restaurant and think that it would be too much trouble to recreate? Â 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. Â 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. Â He asked me a few days later if I could recreate it for him. Â 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. Â 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.
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Bruschetta with Tuna and Aioli
Ingredients
TUNA:
- 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)
- 3/4 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
Instructions
Lemon-Caper Aioli:
- Combine all ingredients in bowl and combine. Set aside
Chili Oil: (you can also buy this in mexican aisle of your supermarket)
- 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.
- 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.
Assembling:
- 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.
- Top bread with a drizzle of chili oil.
- Top chili oil with aioli sauce.
- Top aioli sauce with tomatoes.
- Top tomatoes with tuna.
- Top tuna with egg slices.
Categories:
I’m so in love with the flavor combo on this bruschetta. Perfect for summer entertaining!
It is a great summer appetizer Cathy, I hope you give the recipe a try.
This looks so delicious! And I want to put that aioli on grilled salmon ASAP!
Thanks Amanda, the aioli is great on salmon or grilled chicken! The stuff is pretty awesome.
What a great looking appetizer and I especially love the aioli – great flavors!
Thank you Deb!
I am famous for recreating recipes that I have at restaurants. So much cheaper and you create something amazing by putting your own twist on it 🙂
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.
I love this bruschetta! It’s light, simple and flavorful. That egg on top is perfect!
Thank you Tanya, hope you give the recipe a try!
Yes, I actually love ordering dishes that I know will be too difficult to recreate at home! You did a great job developing this recipe because it looks amazing. The flavor combination is incredible!
Thanks Ashley!
These look so rich and absolutely delicious; such a luxurious combination of flavors and textures!
What a great idea – i particularly like the look of the lemon-caper aioli. You have a very lucky family 🙂
Thank you ma’m. The aioli sauce is delicious. I can’t wait to try it tomorrow on some grilled fish!