Tuna poke bruschetta

Name: Tuna poke bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
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

Prep Time10 min
Total Time20 min
Makes8 servings

*PLUS 2 hours chilling time

By Chatelaine

Ricotta and green onion bruschetta recipes

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

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