Roast pepper and tuna rye crostini

Name: Roast pepper and tuna rye crostini
Prep time: 10 minutes
Cook time: 6 minutes
Yield: 4
Ingredients: rye bread slices; Extra virgin olive oil; woolworths light meat tuna in brine cans, drained; red chilli, finely chopped; roasted peppers, chopped; spring onion, sliced; cherry tomatoes, quartered; chopped basil; small mediterranean cucumber, diced; lemon, juiced; sesame seeds, toasted

Serves:	4
Cooking Time:	6 minutes
Prep Time:	10 minutes

Ingredients

8 rye bread slices
2 Tbsp Extra virgin olive oil
2 x 170 g woolworths light meat tuna in brine cans, drained
1 red chilli, finely chopped
2 roasted peppers, chopped
1 spring onion, sliced
10 cherry tomatoes, quartered
2 tbsp chopped basil
1 small mediterranean cucumber, diced
1 lemon, juiced
2 tbsp sesame seeds, toasted

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Preheat oven to grill, then brush the rye bread with olive oil and toast on both sides until golden.
In a bowl, mix together the tuna, chilli, peppers, spring onion, tomatoes, basil and cucumber, then drizzle with a splash of olive oil, a squeeze of lemon juice and season to taste.
Pile the tuna onto the toasted bread slices, then sprinkle with the toasted sesame seeds to serve.

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