Tuna Tapenade Bruschetta with Crispy Salami
Level up your appetizer menu with our tuna tapenade bruschetta with crispy salami foodservice recipe.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna in Water
- ½ c olive oil
- 43 slices salami, cut into strips
- 2 qt pitted kalamata olives, finely minced
- 2 c chopped tomatoes
- 1 Tbsp minced garlic
- ½ c balsamic vinegar
- 1 Tbsp salt
- 2 tsp black pepper
- 8 small whole wheat baguette, sliced and toasted
- 2 qt fresh basil leaves, chiffonade
- 2 tsp salt
- 2 tsp pepper
Instructions
- Heat pan on medium high heat. Fry salami until crispy. Drain and set aside.
- In bowl combine minced olives, 1/2 of the tuna, olive oil, chopped tomatoes, minced garlic, balsamic vinegar, salt, and black pepper. Gently stir making sure not to break the tuna apart too much.
- Spoon the tapenade filling on top of whole wheat baguette slices. Top with remaining tuna, strips of crispy salami, and fresh basil.
- Season with additional salt and pepper.
