easiest way to prepare any night of the week Tuna bruschetta dinner bowl

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna bruschetta dinner bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna bruschetta dinner bowl is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna bruschetta dinner bowl is something that I’ve loved my entire life.

Table of Contents


  • 1 large red capsicum
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • 12 thin slices ciabatta bread
  • 250g cherry truss tomatoes, cut into small bunches
  • 400g can cannellini beans, drained, rinsed
  • 2 tablespoons chopped fresh basil leaves
  • 4 x 95g cans Sirena Tuna Puttanesca
  • 1 small red onion, finely chopped
  • 2 tablespoons red wine vinegar
  • 100g fetta, crumbled
  • Extra fresh basil leaves, to serve
  • Small watercress sprigs, to serve
  • Lemon zest, to serve


  • Step 1
    Preheat oven to 220C/200C fan-forced. Place capsicum on a baking paper-lined baking tray. Roast for 15 minutes.
  • Step 2
    Meanwhile, combine 2 tablespoons oil and garlic in a small bowl. Brush over both sides of bread.
  • Step 3
    Turn capsicum. Add tomatoes and bread slices, in a single layer, to baking tray. Drizzle tomatoes with any remaining garlic oil. Season with salt and pepper. Roast, turning bread halfway through cooking (see note), for a further 10 minutes or until tomatoes are just tender and bread is toasted. Set aside for 10 minutes.
  • Step 4
    Remove and discard skin and seeds from capsicum. Thinly slice. Combine capsicum, beans and basil in a bowl. Season with salt and pepper. Combine tuna and onion in a separate bowl.
  • Step 5
    Whisk vinegar and remaining oil together. Arrange toast, tuna mixture, bean mixture and tomatoes in serving bowls. Drizzle with dressing and sprinkle with fetta, extra basil leaves, watercress sprigs and lemon zest. Serve.

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