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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
Ingredients
| 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 |
directions
Prep:
10 min
Total:
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1
Mix the red peppers, olives, tuna, and vinegar together until well combined.
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2
Spoon onto slices of baguette. Tuna can be mixed and chilled up to 3 days in advance.
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