Tuna poke bruschetta

3

PREP TIME

10 min

TOTAL TIME

20 min

Serves

8

* PLUS 2 hours chilling time
Tuna poke bruschetta

Photo, Erik Putz.


Ingredients

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

Instructions

  • 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.

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Nutrition (per serving)

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