Mexican Tuna Salad Bowl
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Tuna & Mushroom Crostini
Makes8-10 crostinis
Prep Time5 min
Time to Table5 min
Here’s a delicious appetizer for entertaining year round. The combination of our tuna with mushrooms, garlic and cheese is thoroughly enjoyable! We recommend you make extras.
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Ingredients
2 cans (80 g each) Clover Leaf Flaked Light Tuna in Olive Oil & Chili Pepper tri-pack (or Flaked Light Tuna in Olive Oil tri-pack), drained & reserve oil from one can
8-10 crostinis
2 cups mushroom medley (oyster, portobello & shitake), small chop
1 clove garlic, minced
¼ cup soft, unripened goat’s milk cheese
PREP INSTRUCTIONS
- Drain the olive oil from the Clover Leaf tuna cans and reserve oil from one can.
- Lightly brush 8-10 bread rounds or crostinis with half the olive oil. Lightly toast both sides under a broiler.
- In a sauté pan, heat remaining olive oil over high heat and add the mushrooms and garlic. Sear the mushrooms for approx. 3-4 minutes.
- Add the tuna and goat cheese, stirring to incorporate.
- Serve spoonfuls of the tuna and mushroom mixture over the toasted crostinis.
Finishing tips:
- Drizzle with reduced balsamic vinegar (optional).
- Garnish with Arugula (optional).
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 100 | |
| Fat | 6 g | 8% |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 8% | |
| Carbohydrate | 6 g | |
| Fibre | 1 g | 4% |
| Sugar | 1 g | 1% |
| Protein | 5 g | |
| Cholesterol | 5 mg | |
| Sodium | 125 mg | 5% |
| Potassium | 150 mg | 3% |
| Calcium | 10 mg | 1% |
| Iron | 0.5 mg | 3% |
