Bruschetta with Tuna and Aioli
Bruschetta with Tuna and Aioli is a gourmet appetizer that is sure to impress. A little bit spicy, a little bit tangy, and a whole lot of delicious.
Servings: 6 -8
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.