Tony’s Table: Tuna & Capers Bruschetta
Tuna & Capers Bruschetta
3 oz. baby arugula
6 oz. canned albacore tuna, drained
2 plump tomatoes, chopped
1 oz. capers
2 oz. red onion, diced
Juice of 1 lemon
2 oz. green olives, chopped fine
1/4 cup olive oil
1/2 oz. Balsamic glaze
In a large mixing bowl, combine the arugula, tuna, tomatoes, capers, onion, and olives.
Add lemon juice and olive oil.
Toss ingredients until evenly combined.
Allow to rest for 15 minutes.
Serve on focaccia bread, with Balsamic glaze drizzled lightly on top.