I thought I’d throw this recipe out there. It’s super easy to put together but packs a huge flavor punch. If you’re like me, you probably already have most of these ingredients in your pantry. If not, get them. They’re good to have on hand for a variety of uses.
1 Can Tuna
1 T Capers
6 Olives (Kalamata, Gaeta, Castelvetrano… whatever you like.)
5 Slices of Roasted Red Bell Pepper (and 2 T of their water)
1 1/2 T Red Wine Vinegar
2 t Anchovy Paste
1 Fatty Slice of GOOD Bread
2 t EVOO
1 T Chopped Parsley
Here’s the thing: all you have to do is throw the first 6 ingredients in a bowl and toss well. (Actually, mix all the other stuff first, then add the tuna, so it doesn’t get super broken down.) Then, get a pan smokin’ hot, rub 1 teaspoon of EVOO on each side of the bread, and place it in the hot pan. Now DON’T TOUCH IT! Sorry, was that rude? Well you aren’t going to get the char on the bread (that’s right, you want it a little bit burnt) unless you leave it alone. So don’t pull it off the pan until you see a tiny bit of smoke start to happen around the edge of the bread. Now you can plate it: put the topping on the bruschetta and finish with fresh parsley.
I like this recipe for a few reasons:
1. It’s satisfying and filling. You’ve got some protein and a nice piece of bread so you feel like you’re really EATING. It’s kinda like an open faced tuna sandwich… but way better… and without all the mayo.
2. It’s got a ton of flavor without a ton of calories. The water from the peppers lends moisture and flavor and eliminates the need for extra oil. Plus, the capers, olives and anchovy are like little flavor bombs in your mouth… then add the char from the bread and the sweet, roasted peppers and you’ve got yourself some serious complexity.
3. Clearly, it’s super quick and simple…and it’s almost all in my pantry so I can make it on the fly.
4. It’s versatile. It can be lunch…maybe with a cup of soup or something on the side, or you can make it a bit smaller and it can be an appetizer for dinner…maybe to be followed by a little bowl of pasta. (BTW, 4 oz of cooked pasta only has 200 calories. Stick with tomato based sauces and it is, in no way, fattening. It’s only when the portion size is 10 oz and it’s covered in a cream sauce that it’s a big no-no.)
So what’d'ya think? A new lunchtime option?