Smashed pea tuna and Persian feta bruschetta
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Prep Time
10 Minutes
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Cook Time
5 Minutes
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Yield
14
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 95g can Safcol Yellowfin Tuna Chunks Italian Style in Oil, drained
- 1 cup baby peas, cooked then cooled
- 6 fresh mint leaves, finely torn
- 1 tablespoon Persian style marinated feta
- 2 spring onions (white part only), thinly sliced
- 1 teaspoon lemon zest, grated
- 1 small garlic clove, crushed
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
- 4 slices of your favourite crusty bread thickly sliced
Instructions
- Pre-heat a grill to medium hot.
- Stir the crushed garlic into the olive oil and brush it on both sides of the bread. Toast under the grill (turning once) until golden on both sides. Put in a warm place.
- In a medium bowl, add the cooked peas and mash with a fork until just starting the breakdown. Add the feta, tuna, mint leaves and lemon zest. Mix thoroughly. Season to taste with salt & pepper. Heap the tuna and pea mix on the warm toasts and serve immediately.
| Servings: | 2 |
| Ready in: | 15 Minutes |
| Course: | Snack, Lunch |
| Recipe Type: | Sandwiches & Wraps |
| Ingredient: | Tuna |
Smashed pea tuna and Persian feta bruschetta
Quick, easy and so delicious! Smashed pea tuna and Persian feta bruschetta. This fresh and very tasty lunch with undertones of mint and lemon will impress any unexpected guest.
