Tuna poke bruschetta


  • Prep Time10 mins
  • Total Time20 mins
  • Makes8 servings
*PLUS 2 hours chilling time
Tuna poke bruschetta

Photo, Erik Putz.

Chatelaine Triple Tested


  • 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


  • 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.

Chef Secrets with Chuck Hughes: The 'Perfect' Tuna Melt

Nutrition (per serving)

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