Cut cucumber in half length ways and spoon out seeds using a teaspoon and slice. Combine with tomatoes, spring onions, Val Verde Cannellini Beans, Sole Mare Tuna with olive oil, Green Valley olives and parsley. Mix in white wine vinegar and Moro Hojiblanca Extra Virgin Olive Oil and season to taste. Cut frenchstick diagonally into slices and brush on both sides with extra oil. Toast or grill until golden and immediately rub the surface of each bruschetta with the garlic clove. Serve with tuna salad.



Tip: The Tuna and Cannellini Bean mix is also delicious stirred through 500g boiled new potatoes to make a potato salad with a difference.

Prep Time
15 minutes
Cook Time
5 minutes

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