Tuna poke bruschetta

Prep 10 min
Total 20 min
Plus 2 hours chilling time
Serves 8



150 g
sashimi-grade tuna, diced into 1/4-in. cubes
2 tbsp
finely chopped shallots
1 tbsp
1 tbsp
finely diced jalapeño pepper
1 tbsp
coconut oil
1 tsp
thinly sliced ginger
1/3 cup
diced watermelon
thinly sliced green onion
4 1/2-in. slices
artisanal sourdough bread
1 1/2 tbsp
olive oil
garlic clove, cut in half
1 tsp
sea salt


  • STIR tuna, shallots, soy, jalapeno, oil and ginger in a bowl until combined. Cover and refrigerate for at least 2 hr. Stir in watermelon and green onion before serving.
  • PREHEAT barbecue to medium. Oil grill.
  • BRUSH bread with oil, then cook until grill marks form, 2 min per side. Transfer to a plate and rub 1 side of each toast with garlic. Cut in half. Sprinkle with salt.
  • TOP each toast with a heaping 2 tbsp of poke mix.


Calories 111, Protein 6 g, Carbohydrates 9 g, Fat 5 g, Fibre 1 g, Sodium 405 mg. Excellent source of vitamin B12

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