Peppered Tuna Bruschetta

Oxmoor House
30 appetizers.


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1 1/2 tablespoons olive oil, divided
4 (4-ounce) fresh tuna steaks
1 teaspoon freshly ground pepper
Olive oil-flavored vegetable cooking spray
1 (12-ounce) jar roasted red peppers in water
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
2 large cloves garlic, divided
30 (1/2-inch-thick) slices French baguette


Prep: 18 Minutes
Cook: 10 Minutes

Brush 1 1/2 teaspoons olive oil evenly over tuna steaks. Sprinkle 1 teaspoon pepper over both sides of tuna, pressing pepper into tuna.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.

Flake tuna in a medium bowl. Drain red peppers, reserving liquid. Chop enough peppers to measure 3/4 cup. Reserve remaining peppers and liquid for another use. Add chopped peppers, remaining 1 tablespoon olive oil, tarragon, and lemon juice to tuna, stirring lightly. Finely chop 1 clove garlic; add to tuna mixture. Set aside.

Lightly coat both sides of bread slices with cooking spray. Cut remaining 1 clove garlic in half; rub bread slices with cut sides of garlic. Arrange bread slices in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly browned, turning once. Spoon tuna mixture evenly over bread slices.

Created date

August 2009

Nutritional Information

Calories 61
Caloriesfromfat 25 %
Fat 1.7 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.4 g
Carbohydrate 6.4 g
Fiber 0.3 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 78 mg
Calcium 0.0 mg