Bruschetta with salsa verde and smoked tuna. Schep er de ansjovis, peterselie, munt, basilicum, kappertjes, olijfolie, het citroensap en de peper door. Bestrijk de bruschetta met wat salsa verde en drapeer er de plakken vlees over. To assemble the bruschetta: Preheat a grill pan over high heat.
Serve the fishcakes with a crisp green salad and the salsa verde alongside. Adam Gray's salmon and smoked haddock fishcakes. Spread salsa verde over the bruschetta and top with a portion of pan-grilled fish. You can have Bruschetta with salsa verde and smoked tuna using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Bruschetta with salsa verde and smoked tuna
- You need of Bread.
- Prepare of Tomatoes.
- You need of Smoked tuna.
- You need of Parsley.
- You need of Olive oil.
- You need Clove of garlic.
- You need Half of a lemon.
- Prepare to taste of Salt.
Serve with lemon wedges for squeezing, and salad leaves on the side. Use tuna, yellowtail or hake instead of butterfish. We could eat salsa verde on pretty much anything, and it's particularly good on this tomato and white bean salad. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.
Bruschetta with salsa verde and smoked tuna step by step
- Toast the bread in a pan, or grill pan with a little oil until brown. Meanwhile in a chopper or food processor, whizz up parsley, garlic, oil and lemon.
- Spread the salsa on the toast. Add some sliced tomatoes on top and then the tuna.
- Enjoy :).
Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and. In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Set aside to let the flavors marry.