Upload Photo

* Please use only your own original photos.

Tuna pesto bruschetta

Farrukh Aziz


  1. 1 Baguette sliced
  2. 1 can tuna Oil-packed (Drained)
  3. 4 - 5 nos Garlic cloves                           (Finely chopped)
  4. 4 tbsps Spring onions
  5. 1/3 cup bell peppers Mixed                   (chopped)
  6. Salt As per taste
  7. ½ tsp Black Pepper powder
  8. 1 tsp Lemon juice
  9. 1 lemon zest
  10. ½ cup Mozzarella cheese (Grated)
  11. 1 tbsp + for drizzle Olive oil
  12. 100 gms Basil
  13. 30 gms Almonds
  14. 3 cloves garlic
  15. 4 tbsps Parmesan cheese (Grated)
  16. 7 - 8 tsps Olive oil
  17. Salt as per taste
  18. ½ tsp Black Pepper powder
  19. Pesto Grind all the ingredients of to form a paste.


  1. Blank step
    Add Photo

    Pre heat the oven at 180 degrees C.

  2. Blank step
    Add Photo

    Place the baguette slices on a baking sheet in a row.

  3. Blank step
    Add Photo

    Drizzle few drops of olive oil on each slice.

  4. Blank step
    Add Photo

    Broil them for 2 mins.

  5. Blank step
    Add Photo

    In a pan, heat olive oil (Not to smoking point).

  6. Blank step
    Add Photo

    Add chopped garlic, sauté till light golden.

  7. Blank step
    Add Photo

    Add spring onions, bell peppers, salt, black pepper powder and sauté on high heat for a minute.

  8. Blank step
    Add Photo

    In a bowl, mix together tuna, spring onion and bell pepper mixture, lemon juice,lemon zest and 2 tbsp of Pesto.

  9. Blank step
    Add Photo

    Spread the tuna mixture on each slice and top with some grated mozzarella cheese.

  10. Blank step
    Add Photo

    Broil it again for 4-5mins at 180 degrees C.

  11. Blank step
    Add Photo

    Ready to be chewed…..

  12. Blank step
    Add Photo

    NOTE :- The remaining Pesto can be refrigerated for future use.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap