Peppered Tuna Bruschetta Recipe


Cooking Time10 MinDifficulty LevelEasy
Health IndexAverageServings30
MethodMain Ingredient
Interest Group


 Olive oil1 1⁄2 Tablespoon, divided
 Fresh tuna steaks16 Ounce (4 Pieces, 4 Ounce Each)
 Freshly ground pepper1 Teaspoon
 Olive oil flavored vegetable cooking spray1
 Roasted red peppers12 Ounce (1 Jar)
 Chopped fresh tarragon1 Tablespoon
 Fresh lemon juice1 Tablespoon
 Garlic cloves2 Large, divided
 French baguette rounds30 (1/2 Inch Thick)

Nutrition Facts

Serving size

Calories 179 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 5.7 mg

Sodium 369.1 mg15.4%

Total Carbohydrates 30 g10.2%

Dietary Fiber 0.09 g0.35%

Sugars 0.4 g

Protein 8 g15.8%

Vitamin A 16.4% Vitamin C 12.2%

Calcium 0.8% Iron 2.1%

*Based on a 2000 Calorie diet


Brush 1 1/2 teaspoons olive oil evenly over tuna steaks.
Sprinkle pepper over both sides of tuna, pressing pepper into tuna.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place tuna on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.
Flake tuna in a medium bowl.
Drain red peppers, reserving liquid.
Chop enough peppers to measure 3/4 cup.
Reserve remaining peppers and liquid for another use.
Add chopped peppers, remaining 1 tablespoon olive oil, tarragon, and lemon juice to tuna, stirring lightly.
Finely chop 1 clove garlic; add to tuna mixture.
Set aside.
Lightly coat both sides of bread slices with cooking spray.
Cut remaining 1 clove garlic in half; rub bread slices with cut sides of garlic.
Arrange bread slices in a single layer on a baking sheet.
Bake at 350° for 10 minutes or until lightly browned, turning once.
Spoon tuna mixture evenly over bread slices.