Recipe

Curried Tuna Bruschetta

Recipe
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Photo by mrslarkin

This recipe was entered in the contest for Your Best Home Alone Dinner

This recipe was entered in the contest for Your Best Canned Fish Recipe
Chef
mrslarkin's Notes: Lunch time is home alone time for me. That’s when I can let loose with different flavors and aromas that my family wouldn’t, um, appreciate for dinner. Like stinky fish. Which I love. This...
Lunch time is home alone time for me. That’s when I can let loose with different flavors and aromas that my family wouldn’t, um, appreciate for dinner. Like stinky fish. Which I love. This dish came about one day when I was searching for what to have for lunch and nothing in the fridge was inspiring. So I opened the cupboard, grabbed a can of tuna and a can of anchovies, and thought “Yes, tuna salad!” Saw the jar of chutney and grabbed that, too. Added a little mayo to bind it all together. Delicious. I used leftover pieces of bruschetta, but you could toast up an English muffin, which would be real nice. Also good on Triscuits, which are slightly addicting, so be careful. I’ve since made this dish using some diced onion, diced tomato and fancy Italian oil-packed tuna, but much prefer it plainer and with the water-packed cheaper stuff. Go figure. This would make a great quick appetizer for when you invite your stinky-fish-loving friends over for dinner.

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Serves 1 or 2

1 5 ounce can water-packed chunk-light or solid dolphin-safe tuna, drained well Ask a question about this ingredient

2 tablespoons red onion, finely diced (optional) Ask a question about this ingredient

1 small plum (roma) tomato, finely diced (optional) Ask a question about this ingredient

2 teaspoons chutney (I use Bombay Emerald Chutney Company's Pomegranate Chutney, and plain ol' Major Grey's works, too) Ask a question about this ingredient

1 tablespoon mayonnaise Ask a question about this ingredient

3 - 4 anchovy fillets, smashed with the back of a spoon Ask a question about this ingredient

5 pieces garlic-rubbed bruschetta, or a pile of Triscuits, or two toasted English muffins Ask a question about this ingredient

olive oil Ask a question about this ingredient

sea salt Ask a question about this ingredient

fresh cracked black pepper Ask a question about this ingredient

Place tuna in mixing bowl. Break up any large pieces with a fork. If desired, mix in tomato and onion.
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Combine mayo, anchovies and chutney and add to tuna mixture. Mix well.
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Spoon on top of bruschetta. Drizzle with olive oil. Sprinkle with salt and fresh cracked black pepper.
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