how to make quick Tuna & roasted capsicum bruschetta with horseradish mayonnaise

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna & roasted capsicum bruschetta with horseradish mayonnaise. 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.

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Table of Contents


  • 125g (1/2 cup) low-fat mayonnaise, 97% fat free (Kraft brand)
  • 1 tablespoon bottled grated horseradish
  • Salt & freshly ground black pepper
  • 8 2cm-thick slices Italian bread
  • 1 garlic clove, halved
  • 4 (about 180g each, 2-2.5cm-thick) tuna steaks
  • 2 teaspoons olive oil
  • 120g baby spinach leaves, washed, dried
  • 150g bought chargrilled red capsicum, drained well on paper towel, sliced


  • Step 1
    Preheat grill on high. Combine the mayonnaise and horseradish in a small bowl. Taste and season with salt and pepper. Set aside. Toast the bread under preheated grill for 2-3 minutes each side or until golden. Rub both sides of the toasted bread with the garlic.
  • Step 2
    Brush tuna steaks evenly all over with oil. Season with salt and pepper. Heat a large heavy-based non-stick frying pan over medium-high heat. Add tuna and cook for 1 1/2-2 minutes each side for medium-rare or until cooked to your liking (see p 84 and below for other cooking times).
  • Step 3
    Cut the tuna into 5mm-thick slices. Arrange the spinach over the toasted bread. Top with the tuna and capsicum, and drizzle with the horseradish mayonnaise. Serve immediately.

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