Bruchetta with tuna

Start by baking the bread in the oven based on the instructions of the package. Have it cool down and once it’s cold enough cut it into nice slim slices. Put the slices on a griddle.

Put some olive oil in a small bowl, add crushed garlic of ½ garlic clove and set it aside so that the garlic can really get into the olive oil. I always take out the middle part of the garlic (the root) since your body cannot process it, what leads to some of the smell the next day.

Use the oil with garlic to grease the bread slices, make sure that you cover all of them and put them under the grill for about 2 minutes until they have a very nice light brown glance, they should be somewhat soft on the bottom and nice and crispy on the top. Be careful that you don’t grill the bread to long, they turn black in a blink of an eye.

For the taste and structure of the pepper it’s the best to remove the skin of the pointed peppers. To be able to peel of the skin you need to grill the pointed peppers for 20 minutes in the oven. Turn the peppers regularly so that they parch evenly on all sides.

In the meantime, you can prep the tuna salad. Open the can and poor out the oil. Put the tuna in a bowl and mash it. Squeeze the lemon. Add the lemon juice, some powdered paprika, a bit of pepper and a very small amount of chili powder to the tuna. Mash everything until you’ve got a nice and smooth tuna salad.

Chop the parsley and cut the black olives into thin slices

After 20 minutes, you can take the peppers out of the oven. Cool them down a bit so that you won’t burn your fingers. Slowly peel of the skin. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut the pepper into small pieces.

Put the tuna salad on top of the ciabatta slices. Add a couple of pieces of the olives and the pointed peppers on top and finish off with a bit of parsley.