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How to make Tuna, fennel & red onion bruschetta with salsa verde

Yield = 20
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

10 x 1cm-thick slices ciabatta, halved crossways
60ml (1/4 cup) olive oil
2 (about 265g each) baby fennel bulbs, trimmed, halved lengthways, thinly sliced
2 red onions, halved, thinly sliced
1 x 425g can tuna in oil, drained, roughly flaked

Salsa verde

1 cup firmly packed finely chopped fresh continental parsley
1/2 cup loosely packed finely chopped fresh mint
1/3 cup firmly packed finely chopped fresh basil
1 tablespoon drained capers, coarsely chopped
3 anchovy fillets, drained on paper towel, finely chopped
125ml (1/2 cup) extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt & freshly ground black pepper

Method

Step 1 Preheat a barbecue grill or chargrill on medium-high. Brush the ciabatta slices with oil. Cook half the ciabatta on preheated grill for 2 minutes each side or until toasted. Transfer to a large serving platter. Repeat with the remaining ciabatta.
Step 2 Combine the fennel and onion in a medium bowl. Spoon the fennel mixture evenly among bread slices and top with tuna.
Step 3 To make the salsa verde, combine the parsley, mint, basil, caper, anchovy, oil, vinegar and Dijon mustard in a medium bowl. Taste and season with salt and pepper.
Step 4 Top bruschetta with a dollop of salsa verde and serve immediately.