Balsamic Tuna Bruschetta

Tuna salad gets a sophisticated, sun-drenched makeover with the addition of smoky red peppers, salty olives, and sweet balsamic vinegar. Substitute white balsamic in place of the regular stuff for a lighter touch.

Casey Barber

Balsamic Tuna Bruschetta

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    1/2 cup diced roasted red peppers 1 1/2 tablespoons balsamic vinegar
    1/4 cup diced oil-cured black olives 1 baguette, cut into 1/4-inch slices
    1 can oil-packed tuna, drained


    Prep: 10 min Total:
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    • 1

      Mix the red peppers, olives, tuna, and vinegar together until well combined.

    • 2

      Spoon onto slices of baguette. Tuna can be mixed and chilled up to 3 days in advance.

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