- naaashiokai
Spicy Tuna on a Garlic Crostini
Deliciously sophisticated open-face tuna sandwich!

Yield: [6 servings]
Prep time: [15 mins]
Total time: [35 mins]
The Spicy Tuna
Ingredients: Tuna | 1 can - drained
Spring onions | 2 - chopped
Red onion | ½ - chopped
Red bell pepper | ½ - chopped
Cherry tomatoes | handful - chopped
Garlic | 1 clove - chopped
Ginger | ½ tsp - chopped
Knorr fish stock cube | ½ a stock cube
Chilli flakes | 1 tsp
Chilli powder | ½ tsp
Black pepper | ½ tsp
Paprika | ½ tbsp.
Dried parsley | ½ tsp
Dried rosemary | ¼ tsp
Tomato ketchup | 1 tbsp.
Spray oil
Directions:
In a large pan, heat cooking oil over a medium heat until hot. Add the chopped spring onions, red onion, garlic, ginger, bell pepper, tomatoes and dried rosemary. Cook this for 3 - 5 minutes or until tender, stirring frequently.
Pour in the tuna, then add the paprika, chilli flakes, chilli powder, black pepper, parsley and the Knorr fish stock cube. Let this cook for roughly 2 - 3 minutes until the tuna has heated throughout and the stock cube has completely dissolved. Stir in the tomato ketchup and leave to rest.
Garlic Crostini
Ingredients:
Butter | 1.5 tbsp - melted
French bread baguette | sliced
Garlic | 1 clove - chopped
Dried parsley | ½ tsp
Directions:
Preheat the grill at 200°c/gas mark 6. Slice the French bread diagonally about 1 cm thick and place on a foiled lined baking tray. In a small bowl, mix together the melted butter, garlic and parsley. Using a pastry brush, brush one side of the bread with the mix and grill for roughly 6 - 8 minutes or until the bread is toasted and golden. Remove from the grill and leave to cool.
Serve the spicy tuna mix on top of the warm garlic crostini and garnish with dried parsley.
Enjoy!