step by step guide to prepare quick Tuna, fennel & red onion bruschetta with salsa verde

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna, fennel & red onion bruschetta with salsa verde. 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, fennel & red onion bruschetta with salsa verde 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, fennel & red onion bruschetta with salsa verde is something that I’ve loved my entire life.

Table of Contents


  • 10 x 1cm-thick slices ciabatta, halved crossways
  • 60ml (1/4 cup) olive oil
  • 2 (about 265g each) baby fennel bulbs, trimmed, halved lengthways, thinly sliced
  • 2 red onions, halved, thinly sliced
  • 1 x 425g can tuna in oil, drained, roughly flaked


  • Step 1
    Preheat a barbecue grill or chargrill on medium-high. Brush the ciabatta slices with oil. Cook half the ciabatta on preheated grill for 2 minutes each side or until toasted. Transfer to a large serving platter. Repeat with the remaining ciabatta.
  • Step 2
    Combine the fennel and onion in a medium bowl. Spoon the fennel mixture evenly among bread slices and top with tuna.
  • Step 3
    To make the salsa verde, combine the parsley, mint, basil, caper, anchovy, oil, vinegar and Dijon mustard in a medium bowl. Taste and season with salt and pepper.
  • Step 4
    Top bruschetta with a dollop of salsa verde and serve immediately.

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