Tuna and Cucumber Bruschetta
2 cans (2 x 130g) Gold Seal Light Tuna ( Solid, Sunflower Oil, No Drain )
2 7” pita pockets
1/2 cup cucumber, finely chopped
1 cup grape tomatoes, sliced in half
1/4 cup fresh basil, finely chopped
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1/2 cup crumbled feta cheese
4 tbsp sweet chili sauce
- Preheat oven to 350 F
- Lay pita bread directly on oven racks, and bake for 4 minutes.
- In a medium size mixing bowl combine cucumber, tomatoes, basil and tuna. Stir in olive oil and vinegar.
- Take the pita out of the oven, place tuna mixture on top of the pitas, and then crumble feta over both.
- Drizzle sweet chili sauce over both pitas, cut into 9 squares and serve.
Tips and Tricks
Instead of feta try grated aged cheddar.