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!