Japanese Tuna Bruschetta
An easy and fresh recipe for those hot and lazy summer days. Perfect for camping or a picnic, as you don’t need any equipment and you can throw everything inside...
Ingredients:
SERVES: 4
225 grs solid tuna in water
1 clove garlic, chopped
1 spoon of pine nuts, chopped
A bunch of fresh dill, chopped
A bunch of fresh basil, chopped
1 teaspoon of raw sunflowers seeds
1 tablespoon of light-sweet miso paste
1 tablespoon of unseasoned rice vinegar
2 teaspoons of brown sugar
5 ml of soy sauce
1 ml of sesame oil
60 ml mayonnaise (homemade, come on… it’s not that hard!)
4 slices of crusty sourdough bread, toasted and buttered
Preparation:
-
Drain the canned tuna
-
In a bowl, combine the tuna, garlic, pine nuts, dill, basil, sunflower seeds, miso paste, rice vinegar, brown sugar, soy sauce, sesame oil and mayonnaise
-
Divide the mixture between the four slices of bread on top of the basil and ddd pickled onions (if you want)
-
Enjoy!
